This is a fresh and healthy twist on traditional paella - juicy chicken fillets with paella rice and greens, flavoured with saffron and sweet paprika.
The Recipe is adapted from One Pots magazine by BBC Good Food (Spring 2016).
Ingredients:
6 chicken thigh fillets
2 tbsp plain flour
2 onions, finely chopped
3 garlic cloves, crushed
400 g paella rice
1 tsp sweet paprika
2 pinches of saffron
zest and juice of 2 lemons
1,5 l chicken stock
200 g fresh or frozen peas
200 g fresh or frozen broad beans
small bunches of dill, mint and parsley
season to taste
Method:
Season the chicken fillets well and then dust all over with the flour.
Heat some oil in a deep pan, fry the thighs until golden brown all over, then transfer them onto a plate.
In the same pan fry the onions and garlic gently until soft, about 10-15 minutes.
Stir in the rice, paprika, saffron and lemon zest.
Add the stock and simmer, stirring occasionally, for 15 minutes on a medium heat, then add the peas, beans and juice of 1 lemon, tuck the chicken back in, cover and cook until the rice is just cooked through along with the veg.
Stir through the herbs and as much of the remaining lemon juice as it needs, along with some seasoning.
Cover for 5 minutes to let everything settle before serving.
Serve and enjoy!
Bon Appetit!
