SunRice

Chicken Paella

I am using:

Prep time

5min

Cook time

20min

Enjoy Spanish cuisine at home with this simple chicken paella recipe! This tasty dish is easy to prepare and cook, perfect for your next lunch or dinner.

Riviana Arborio Rice

Riviana Arborio Rice

- Arborio rice: short, round grain, pearly exterior - Retains more natural starch, absorbs liquid and flavor - Preferred rice for risottos in Italy - Suitable for Mediterranean dishes: paellas, stuffed vegetables - Do not rinse before cooking for optimal creaminess

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice Arborio Risotto Rice

  • 2 tbsp Olive Oil

  • 500 g Chicken Thigh Fillets (diced)

  • 1 Onion (chopped)

  • 3 cup Chicken or Vegetable Stock

  • 400 g Tomatoes (chopped, canned)

  • 2 tbsp Tomato Paste

  • 2 tbsp Worcestershire Sauce

  • 1 cup Peas

  • 1 Green Capsicum (thinly sliced)

  • 1 cup Black Olives (optional)

  • 1 cup Parsley or Basil (chopped)

Arborio

Characteristics

Medium

Medium

Tender

Tender

Creamy

Creamy

Photo of Chicken Paella

Method

  • Heat 1 tablespoon oil in frying pan over moderately high heat. Cook chicken for 2 to 3 minutes, until lightly browned. Remove from pan.

  • Reduce heat to medium, add remaining oil.

  • Cook onion and rice for 2 minutes.

  • Stir in stock, tomatoes, paste and sauce. Bring to the boil, stirring occasionally.

  • Add chicken and simmer, covered, for 10 minutes.

  • Add peas, capsicum and olives and simmer for 5 minutes or until all liquid is absorbed and rice is cooked. Serve sprinkled with parsley or basil.

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