Guest Recipe: Super Simple Chicken Paella

This paella recipe has been my mum’s go to meal for years. It’s simple, it’s yummy and it’s adaptable. Think of this paella recipe like a base that can be added to or adapted depending on your likes and dislikes.

My mum is not a huge fan of cooking, so believe me when I say this recipe is easy and quick. First heat the olive oil in a paella pan or large flat frying pan, add onions, tomatoes, capsicums and chicken stir for a minute or so.

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Add in the rice & stir for a further minute, add chicken stock, stir in together.

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Add the saffron and smoked paprika. Stir it all together and leave to simmer for about 30 mins or until most of the liquid is evaporated. You may need to check that the chicken stock is evaporating equally throughout the paella

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Mum started making this paella when my brother and I were still fussy little kids so it is as stripped back as possible to remove anything a fussy eater might disapprove of. This paella can be spiced up with whatever catches your fancy. Add some seafood, or chorizo instead of chicken. Add some heat with chillies or cayenne pepper. Basically anything you like can be changed or substituted in so give it a try, and mix it up to find your favourite combination of flavours.

 

Ingredients
  • Couple of splashes of olive oil
  • 3 cloves of garlic crushed
  • 2 large tomatoes (blanch, peel & cube)
  • 1 large onion (cut into small pieces)
  • 2 large capsicums (cut in to small pieces)
  • Chicken – 3 boned out chicken thighs, cut into smallish cubes
  • 1 cup of uncooked rice
  • 750 mls of chicken stock
  • Approx 10 strings of saffron
  • 2 heaped tsps of smoked paprika
Method
  1. Heat the olive oil in a paella pan or large flat frying pan, add onions, tomatoes, capsicums and chicken stir for a minute or so.
  2. Add the rice & stir for a further minute, add chicken stock, stir in together.
  3. Add saffron and smoked paprika. Stir together.
  4. Leave to simmer for about 30 mins or until most of the liquid is evaporated. You may need to check that the chicken stock is evaporating equally throughout the paella
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