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Photo of Chicken paella by WW

Chicken paella

4
Points® value
Total Time
1 hr
Prep
10 min
Cook
50 min
Serves
8
Difficulty
Easy
This is the kind of special meal you would enjoy in a restaurant, but it’s really easy to make at home and low in SmartPoints

Ingredients

Chicken stock cube(s)

2 cube(s), 900ml

Saffron Threads

½ teaspoon(s)

Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

400 g, cut into 2cm pieces

Onion

1 medium, finely chopped

Red pepper

1 medium, deseeded and diced

Garlic

2 clove(s), crushed

Brown Rice, dry

300 g

Paprika

3 teaspoon(s), level

Tinned Tomatoes

400 g

Peas, fresh or frozen

120 g

Parsley, fresh

3 sprig(s), fresh, chopped

Lemon

1 medium, wedges to serve

Instructions

  1. Put the stock and saffron in a large saucepan over a high heat and bring to the boil. Remove from the heat, cover and keep warm.
  2. Heat a large, deep, non-stick frying pan over a medium-high heat and mist with cooking spray. Add the chicken and stir-fry for 3-4 minutes until just browned, then transfer to a plate.
  3. Reduce the heat and mist the pan with cooking spray again. Add the onion, red pepper and garlic, then cook, stirring, for 3 minutes until they are softened, then add the rice and paprika. Stir and cook for 1 minute, then add the tomatoes and half the stock. Bring to a simmer, season to taste and cook for 20 minutes, stirring occasionally.
  4. After 20 minutes, add the chicken, peas, and half the remaining stock. Cook a further 10 minutes, adding more of the remaining stock if it seems too dry. Test to check that it’s cooked. Once cooked, stir through the parsley and serve the paella with lemon wedges.

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