Recipe

Baked chicken paella

Oct 31, 2011 1:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Baked chicken paella
  • 1 tablespoon olive oil
  • 350 gram chicken breast, sliced
  • 1 chorizo, sliced
  • 1 capsicum, seeded, sliced
  • 1 red onion, sliced
  • 2 clove garlic, crushed
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 3 cup hot chicken stock
  • 1 1/2 cup medium-grain rice
  • 400 gram can diced tomatoes
  • 1/2 cup white wine
  • 1 cup frozen broad beans, thawed, peeled
  • chopped parsley, to serve
  • lemon cheeks, to serve

Method

Baked chicken paella
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    In a large baking dish, heat oil on stovetop on high. Sauté chicken, chorizo, capsicum and onion for 4-5 minutes, until chicken is evenly browned and onion is tender. Stir in garlic, turmeric and cayenne. Cook for 1 minute more.
  • 3
    Mix in stock, rice, tomatoes and wine. Bring to boil. Bake, uncovered, for 10 minutes.
  • 4
    Stir in beans and cover pan with foil. Bake for a further 20-25 minutes, until rice is tender and liquid completely absorbed.
  • 5
    Set aside for 5-10 minutes before serving. Sprinkle paella with parsley and accompany with lemon cheeks.

The Latest from Food To Love