Chicken paella
with Tomatoes, Peppers and Zucchini
The bright and flavourful Spanish classic!
Cals 701 · Prot 65 · Carbs 111 · Fat 7
Family Friendly
50 min
The bright and flavourful Spanish classic!
Cals 701 · Prot 65 · Carbs 111 · Fat 7
Family Friendly
Ingredients
Paella
Chicken breast
400 Grams
Water
700 ML
Chicken stock cube
4*5*9*15*
2 Piece
Brown onion
1 Piece
Garlic cloves
2 Piece
Cherry tomatoes
150 Grams
Tomato paste
50 Grams
Smoked paprika powder
6 Grams
Paprika powder
4 Grams
Dried bay leaves
1 Piece
Arborio rice
160 Grams
Saffron Splash
20 ML
Olive oil
0.5 Tbsp
Small zucchini
1 Piece
Dried thyme
2 Grams
Green peas
100 Grams
Fresh parsley
15 Grams
Yellow pepper
1 Piece
Lemon
1 Piece
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
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) | 2934 / 701 |
| Fats (g) | 6.7 |
| of which saturated (g) | 2.6 |
| Carbohydrates (g) | 111 |
| of which sugars (g) | 11.8 |
| Fibers (g) | 11.9 |
| Proteins (g) | 64.8 |
| Salt (g) | 5.9 |
*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
1 Prep
- Boil the measured water.
- Chop the chicken into bite-sized pieces.
- Peel and finely chop the onion and garlic.
- Deseed and slice the yellow pepper into strips.
- Halve the cherry tomatoes.
- Cut the zucchini into half moons.
- In a jug, combine the boiled measured water and stock cubes.
2 Fry
- Heat a large frying pan over a medium-high heat with a drizzle of oil.
- Fry the chicken and onion for 5-6 min until softened.
- Add the garlic, pepper, cherry tomatoes and zucchini.
- Fry for 3-5 min further.
- Add the tomato paste, bay leaves, thyme, paprika and smoked paprika.
3 Add rice
- Add the rice.
- Fry for 1 min.
4 Cook
- Add the saffron splash and stock.
- Mix and bring to a light boil.
- Reduce the heat.
- Simmer for 20-25 mins uncovered, until the rice is tender and all of the water has been absorbed.
Tip! If all of the stock has been used and the rice is still undercooked, add more water a splash at a time until the rice is tender.
5 Finish
- With 5 min left of cooking, scatter the peas over the top of the rice.
- Continue to cook for the remaining time.
6 Serve
- Meanwhile, pick and finely chop the parsley.
- Cut the lemon into wedges.
- Serve the Chicken Paella with Tomatoes, Peppers and Zucchini.
- Garnish with a sprinkle of parsley and a squeeze of lemon juice.
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