A Taste of Valencian Summer One-Pan Chicken Paella

Simply simmer with chicken stock to get a delicious home-cooked Spanish style dish.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 2 Prep: 5 min Cook: 25 min

Ingredients

Chicken breast fillets 2
Salt & pepper a pinch each
Olive oil 2 tbsp
Garlic 1 clove
Onion 1
Pancetta 50g
Short grain rice 180g
Paprika 1 tbsp
Turmeric 1 tbsp
Pepper 1 tsp
Peppers (green, yellow, red) 1/3 each
Chicken stock 800ml
Lemon wedge 1

Method

1
Cut the chicken to bitesize pieces, season with the salt & pepper and rub well. Keep aside for 10 minutes.
2
Put the olive oil in a frying pan and fry the chicken on medium heat for 5 minutes.
3
Add the smashed garlic, 1/4 onion chopped and the pancetta and fry for a further 5 minutes on medium heat, until the oil is nicely flavoured.
4
Add the rice, paprika, turmeric and pepper and stir for about 1 minute, then add 600ml chicken stock.
5
Slice the remaining 3/4 onion and the peppers and arrange attractively on the top, with the olives. Simmer slowly for 20 minutes on low medium heat.
6
Check the rice - if it's still uncooked, add more chicken stock and continue to simmer.
7
When the rice is nicely cooked, you'll know this dish is ready because you'll hear it start to crackle and crisp up. Serve on a dish accompanied by a wedge of lemon.

Tips & Note

A Taste of Valencian Summer One-Pan Chicken Paella

Simply simmer with chicken stock to get a delicious home-cooked Spanish style dish.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 2

Prep: 5 min

Cook: 25 min

Ingredients

Chicken breast fillets 2
Salt & pepper a pinch each
Olive oil 2 tbsp
Garlic 1 clove
Onion 1
Pancetta 50g
Short grain rice 180g
Paprika 1 tbsp
Turmeric 1 tbsp
Pepper 1 tsp
Peppers (green, yellow, red) 1/3 each
Chicken stock 800ml
Lemon wedge 1

A Taste of Valencian Summer One-Pan Chicken Paella

Recipe ID :2675 Posted on 13 JUN 2017

Serves 2

Prep 5min
Cook 25min
views 711
printed 1

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Simply simmer with chicken stock to get a delicious home-cooked Spanish style dish.

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Ingredients

Print Ingredients Email Ingredients
2
a pinch each
2 tbsp
1 clove
1
50g
180g
1 tbsp
1 tbsp
1 tsp
1/3 each
800ml
1

Method

Prep
5min
Cook
25min
1
Cut the chicken to bitesize pieces, season with the salt & pepper and rub well. Keep aside for 10 minutes.
2
Put the olive oil in a frying pan and fry the chicken on medium heat for 5 minutes.
3
Add the smashed garlic, 1/4 onion chopped and the pancetta and fry for a further 5 minutes on medium heat, until the oil is nicely flavoured.
4
Add the rice, paprika, turmeric and pepper and stir for about 1 minute, then add 600ml chicken stock.
5
Slice the remaining 3/4 onion and the peppers and arrange attractively on the top, with the olives. Simmer slowly for 20 minutes on low medium heat.
6
Check the rice - if it's still uncooked, add more chicken stock and continue to simmer.
7
When the rice is nicely cooked, you'll know this dish is ready because you'll hear it start to crackle and crisp up. Serve on a dish accompanied by a wedge of lemon.
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