
Easy chicken paella
https://www.coop.co.uk/recipes/easy-chicken-paella
A simple paella is a fantastic dish for using up odds and ends — seafood and pork work just as well as chicken here
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 50g
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Ingredients
- 1 tbsp Co-op Irresistible cold pressed rapeseed oil
- 4 Co-op British chicken thigh fillets, each cut into 3 pieces
- 2 mixed colour peppers, sliced
- 4 spring onions, trimmed and sliced (from recipe on page 35)
- 2 garlic cloves, crushed
- 1 red chilli, sliced, plus extra to garnish (optional)
- 2 lemons, 1 zested and juiced,
- 1 cut into wedges to serve
- 1 tsp smoked paprika
- 200g Co-op paella rice
- 200ml white wine
- 400ml chicken stock, made with 1 reduced salt stock cube
- 100g Co-op Honest Value frozen British garden peas
- 80g Co-op British baby spinach
Method
- Heat the oil in a large frying pan over a high heat
- Add the chicken pieces and cook for 2-3 mins, until golden. Remove from the pan and set aside
- Add the peppers to the pan and fry for 2 mins
- Reduce the heat to medium and add the spring onion, garlic and chilli (if using). Cook for 1 minute
- Stir through the lemon zest, smoked paprika and rice. Cook until the rice starts to turn translucent — 1-2 mins
- Pour in the wine and stir well to remove any bits stuck to the bottom of the pan. Season with black pepper
- Add the lemon juice and stock, and bring to a simmer
- Nestle the chicken pieces into the rice and cover the pan
- Simmer for 15 mins, giving the pan a shake every few minutes to prevent the rice sticking
- Stir the frozen peas through the rice and simmer, covered, for a further 3-4 mins, until cooked
- Take off the heat and stir in the spinach, until wilted
- Scatter the extra sliced chillies (if using) over the top, and serve garnished with lemon wedges