Chicken Paella

with Peas and Sunny Aioli
Paella, famously cooked in a wide, shallow pan, originally comes from Valencia. And guess what, in Valencian, 'Paella' simply means 'frying pan'.
2,726 Reviews
Cals 795 · Prot 58 · Carbs 99 · Fat 24
Family Friendly
Try Hello Chef Now
45 min
Chicken Paella with Peas and Sunny Aioli
Paella, famously cooked in a wide, shallow pan, originally comes from Valencia. And guess what, in Valencian, 'Paella' simply means 'frying pan'.
2,726 Reviews
Cals 795 · Prot 58 · Carbs 99 · Fat 24
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Paella
Chicken breast
400 Grams
White onion
1 Piece
Garlic cloves
2 Piece
Yellow pepper
1 Piece
Tomatoes
1 Piece
Water
250 ML
Chicken stock cube 4*5*9*15*
1 Piece
Splash of saffron
20 ML
Olive oil
1 Tbsp
Salt
0.5 Tsp
Turmeric powder
2 Grams
Smoked paprika powder
2 Grams
Dried oregano
2 Grams
Basmati rice
150 Grams
Green peas
100 Grams
Fresh parsley
15 Grams
Aioli
Lemon
1 Piece
Mayonnaise 5*9*13*
50 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3324 / 795
Fats (g) 23.9
of which saturated (g) 4.7
Carbohydrates (g) 99
of which sugars (g) 10.3
Fibers (g) 8.5
Proteins (g) 57.7
Salt (g) 3.5
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and finely chop the onion and garlic (reserve 1 clove of garlic for step 4). Deseed and finely chop the yellow peppers. Finely chop the tomatoes. Boil the measured water and dissolve the stock cube and saffron in it. Chop the chicken into bite-sized pieces.
Fry

2 Fry

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the onion and peppers with a pinch of salt and fry for 5 min until softened. Add the chicken, garlic, a pinch of turmeric (reserve the rest for the aioli) and the smoked paprika. Fry for 4 min further.
Simmer

3 Simmer

Add the oregano, rice and tomatoes and give everything a good mix up. Pour the stock over the rice and cover with a lid immediately. Cook over a medium-low heat for 15-18 min or until the rice is cooked.
Prep aioli

4 Prep aioli

Meanwhile, slice the lemon into wedges. Add the remaining turmeric to a small bowl. Peel and mince the reserved garlic directly into the bowl. Add 1/1.5/2 Tbsp of boiled water and mix well. Add the mayonnaise. Season with a generous squeeze of lemon juice and a pinch of salt and pepper.
Tip! Don't like the taste of raw garlic? Go easy.
Add peas

5 Add peas

After the rice is cooked, remove the lid. Scatter the peas over the top and cover once more. Cook for 3 min further.
Tip! If the rice isn't cooked after 15 minutes, add a splash of water and cook, covered, for 5 minutes further.
Serve

6 Serve

Meanwhile, roughly chop the parsley leaves. Once ready, squeeze the remaining lemon juice over the paella. Garnish with the chopped parsley and serve the aioli alongside.
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