Chicken and mushroom paella

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 6

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 tablespoon olive oil

500g skinless boneless chicken thighs

1 onion, finely chopped

1 chorizo sausage, diced

spray oil

1 ¼ cup basmati rice

1 teaspoon ground turmeric

670g jar passata

1 red capsicum, sliced

2 cloves garlic, finely chopped

2 cups sliced mushrooms

½ teaspoon dried red chilli flakes (optional)

2 cups liquid salt-reduced chicken stock

400g cannellini beans

1 cup peas

2 tablespoons fresh parsley

Instructions

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1 Heat a large non-stick pan with oil. Cook chicken in batches until cooked through. Remove and set aside.

2 Add onion and chorizo to pan and cook for 2-3 minutes, stirring occasionally until onion slightly softened. Add a little oil spray if necessary.

3 Add rice and turmeric. Cook for 2 minutes, coating grains with onion. Add passata, capsicum, garlic, mushrooms, chilli flakes (if using), stock and 1 cup water. Bring to the boil then reduce heat and cook for 20-25 minutes or until all liquid is absorbed.

4 Return chicken to pan with beans and peas. Toss and heat through. Serve with fresh parsley and lemon slices if preferred.

Nutrition Info (per serve)

Calories 434cal

Kilojoules 1820kJ

Protein 29g

Total fat 21g

–Saturated fat 4g

Carbohydrates 45g

–Sugars 14g

Dietary fibre 11g

Sodium 290mg

Calcium 140mg

Iron 5.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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