Saffron chicken paella

Saffron chicken paella



  • olive or canola oil spray
  • 500 grams chicken breast fillets, cubed
  • 2 teaspoons garlic, minced
  • 1 red onion, sliced
  • 1 red capsicum, deseeded and chopped
  • 1 green capsicum, deseeded and chopped
  • 2 cups short grained rice
  • 3 ripe tomatoes, chopped
  • 200 grams green beans, chopped
  • 2 teaspoons sweet paprika
  • 3 teaspoons MAGGI Chicken Stock Powder
  • 3-4 cups water
  • 1/2 teaspoon saffron threads
  • 400 grams canned chickpeas, rinsed and drained
  • 1 cup frozen peas


Spray a large non-stick frypan or paella pan with oil and cook chicken over medium heat until browned.

Add garlic, onion and capsicums and cook for 3 minutes or until softened.

Add rice, tomatoes, beans and paprika and cook for 2 minutes.

Add combined stock powder, water and saffron, bring to the boil, then reduce heat to low and simmer, without stirring, for 15 minutes.

Shake pan a couple of times during cooking to stop rice from sticking.

Stir in chickpeas and peas and cook for 3 minutes or until heated through.

Serving Suggestions


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