Chicken Paella – this super easy, healthy paella will help you to have a meal on the table in under 30 minutes, making it a great dish for dinner or lunch.
After all the Christmas eating and New Years Eve celebrations we were really hanging out for a big plate of vegetables, however the kids weren’t going to be happy with just a vegetarian stir-fry dish, so we added some chicken, rice and some seasoning with our vegetables and turned it into a paella. It’s a great way to assist in adding some variety to our meals. Best of all, if you don’t feel like chopping up vegetables then a great alternative is to check out your local supermarket in the fruit and vegetable section as they often have pre-made mixes or check out the frozen section for some snap frozen vegetables.
Our holidays have been spent doing some minor renovations around Damo’s house and as we all know, when you’re doing a project you tend to lose track of time, something that we had done and at 1.30pm we realised that we were just about to miss lunch, so as we were now in a rush to get something on the table, so we opted for the fresh vegetable mix. The other time saver is using microwavable rice as it’s already softened and doesn’t take long to cook through. As much as we love making everything from scratch, sometimes it’s just not feasible, but still wanting something healthy and quick doesn’t have to be exhaustive in preparation and expensive, it really is just taking advantage of what’s available and knowing what to do with it, something that is a lifelong journey.
Anyhow, if you want to give this a go, here are the steps to help you through or jump to recipe.
- 1 teaspoon olive oil
- 4 chicken thighs - approx 800 grams
- 1 tablespoon portugese or moroccan seasoning
- 400 grams can diced tomato
- 2 x 250 gram microwavable brown & wild rice mix
- 500 granms stir-fry mix frozen or fresh
Roughly dice the chicken thighs.
In a large mixing bowl add the diced chicken and seasoning. Using your hands mix the chicken and the seasoning together, until chicken is evenly coated.
Heat a large fry-pan over a high heat, add olive oil. Add half the chicken and cook, stirring occasioning for 5 minutes or until browned all over. Transfer the first batch to a plate. Cook the remaining chicken.
Once the second batch of chicken is cooked, return the first batch to the frypan. Add the can of diced tomatoes to the pan and reduce the heat to a simmer.
Add the packets of rice and stir fry vegetables. Stir to combine.
Continue to simmer for 5-7 minutes or until the rice and vegetables are heated through.