Saffron chicken paella

Serves:

Ingredients

• 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

Method

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

Note