Take five

Spanish chicken

This cheat’s paella is big on flavour and low on effort. For a healthier option, take the skin off the chicken first or use skinless chicken breasts.

  • 4
  • 15
  • 30
  • freeze it
  • 475g approx chicken thighs
  • 300g paella rice
  • 1 heaped tsp smoked paprika
  • 1 red pepper, deseeded and diced
  • 700ml chicken stock, made from a cube (from your storecupboard)
  • 100g frozen peas
  1. Heat a frying pan and dry-fry the chicken thighs for 5 minutes to seal on all sides.
  2. Stir in the rice, smoked paprika and red pepper and stir well to coat the ingredients. Add the chicken stock; bring to the boil, cover and simmer for 15 minutes, stirring occasionally.
  3. Add the peas and season to taste. Cook, covered, for 5 minutes, until the rice and chicken are cooked through and the liquid has been absorbed. Serve hot.

GDAS: Per serving: calories 449 (22%), sugar 2.8g (3.1%), fat 6.2g (8.9%), saturates 1.6g (8%), salt 1.6g (27%) of your guideline daily amount

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