Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2957 / 707
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Peel and mince the garlic. Peel and finely chop the onion. De-seed and roughly chop the peppers. Chop the chicken into bite-sized pieces.
2 Fry chicken
Heat a large pan with a drizzle of olive oil over a medium-high heat. Add the chicken and cook for 5-7 min until browned and cooked through. Transfer to a plate and season with salt and pepper, reserve the pan.
3 Add vegetables
Return the pan to a medium heat with another drizzle of oil. Add the onion and pepper with a pinch ofsalt and cook for 5 min further. Add the Arborio rice, whole cherry tomatoes, garlic, smokedpaprika and chilli powder(spicy!) and cook for 1 min further.
4 Add water
Meanwhile, boil the measuredwater and dissolve the chicken stock cube, sugar, saffron and tomato paste in it. Once ready, add 1/3 of the stock to the pan and stir continuously until it has absorbed.
Tip!Stir the rice continuously so it releases as much starch as possible.
Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' or to your liking. Meanwhile, grate the Parmesan.
Add the chicken and half of the Parmesan to the cooked rice. Serve the rice in individual bowls. Garnish with the remaining Parmesan, freshbasil leaves and a generous drizzle of good quality oliveoil.