Chicken and pea paella

Chicken and Pea Paella

A take on a traditional Spanish classic. Plenty of vegetables and flavour on offer with this dish.
  • 0:50 TIME
  • 10 portions

INGREDIENTS

650g chicken breast portions 

300g or 2 medium onions, diced

3 garlic cloves, minced

15ml vegetable oil 

450g long grain rice 

20g MAGGI® Chicken Bouillon

1tbsp turmeric 

200g pepper, sliced 

300g MAGGI® Rich & Rustic Tomato Sauce 

200g frozen peas 

30g fresh parsley, chopped 

METHOD

Prep: 20 minutes. Cook: 30 minutes.

  1. Slice the chicken breasts and place on a preheated, parchment-lined, baking tray and bake for 15-25 minutes, depending on portion size, in an oven set to 200˚C (fan 180˚C). Ensure the chicken reaches a minimum core temperature of 75˚C.
  2. To cook the paella, place the onions and oil in a large pan. Cook until softened then add the garlic and cook for a further 3 minutes.
  3. Stir the rice into the pan then add the boiling water and turmeric and simmer for15 minutes.
  4. Add the peppers, peas, and MAGGI Rich & Rustic. Cook for a further 10 minutes. Stir in fresh parsley once the rice is fully cooked.
  5. To serve, place the paella in a bowl and top with chicken.

CHEF'S TIP

Cook the onions over a gentle heat without colour for five to ten minutes, then add the garlic for best results. 

NUTRITION INFORMATION

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

462 kJ

109 kcal

1368 kJ

324 kcal

8400 kJ

2000 kcal

16%

Fat

1.7g

5.0g

70g

7%

of which: saturates

0.3g

1.0g

20g

5%

Carbohydrate

15.8g

46.8g

260g

18%

of which: sugars

1.9g

5.5g

90g

6%

Fibre

1.0g

3.1g

-

-

Protein

7.2g

21.3g

50g

43%

Salt

0.11g

0.32g

6g

5%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

Products used in the recipe

Related Recipes