One-Pot Chicken & Mushroom Paella
By: Sammy Jones
Packed with colourful vegetables and aromatic spices, this dish is both satisfying and full of flavour. The best part?
Ingredients
500g chicken breast, diced
50g oyster mushrooms
2 tbsp olive oil
1 onion, diced
2 tsp minced garlic
1 red capsicum, diced
1 green capsicum, diced
1 cup Arborio rice (or other short-grain rice)
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp saffron threads
2 cups vegetable broth
400g tin diced tomatoes, undrained
2 cups frozen peas
Salt & pepper, to taste
Salt & pepper, to taste
Fresh parsley, to garnish (optional)
Method
Heat the olive oil in a large skillet over medium-high heat.
Add the diced onion and minced garlic and sauté for 2-3 mins or until the onion is translucent.
Add the diced capsicums and sauté for an additional 4-5 mins or until the vegetables start to soften. Set aside.
Heat a small amount of olive oil in the skillet and brown the chicken, turning frequently until cooked through.
Stir in the Arborio rice, smoked paprika, ground turmeric and saffron threads and add the cooked vegetables. Toss to coat.
Stir in the Arborio rice, smoked paprika, ground turmeric and saffron threads and add the cooked vegetables. Toss to coat.
Stir in the Arborio rice, smoked paprika, ground turmeric and saffron threads and add the cooked vegetables. Toss to coat.
Add the frozen peas to the pan and stir. Cook for an additional 3-5 mins or until the peas are heated through.
Remove the pan from heat and let it sit, covered, for a few mins. Season with salt and pepper.
Serve the paella hot, garnished with fresh parsley (if desired) and lemon wedges.
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