Spicy Tomato and Chicken Paella
Serving Size / Yield
- 2 tsp. olive oil
- 6 chicken thigh fillets, halved
- 1 large red onion, halved, cut into thin wedges
- 1 red bell pepper, minced
- 2 garlic cloves, crushed
- 1 1/2 C rice
- 1 can diced tomatoes
- 1 tsp. ground smoked paprika
- 4 C chicken stock
- 1/2 C water
- Basil, for garnish
Heat the oil in a frying pan over medium heat. Add the chicken and cook for five minutes, or until lightly browned. Transfer to a plate.
Add onion, pepper and garlic to the pan and cook, stirring for five minutes or until soft. Add rice, tomatoes and paprika and cook for 1 minute or until well combined. Add the stock and bring to the boil. Reduce heat to medium-low and simmer for 15 minutes.
Add the chicken to the rice mixture and cook for 10 minutes or until almost all the liquid has been absorbed. Season the paella with salt and pepper and serve warm. Garnish with basil.