This Chicken Paella recipe is lovely with chicken thighs but you can use chicken breast too. Careful not to over- cook the chicken breasts as they can go a little dry! I was driving in the car listening to an interview with Mary Berry and love her idea of rubbing honey over your chicken before pan frying it. And it’s so tasty…the children went back for more and more!
Ingredients: to feed a family of 4 + leftover lunch
1 tbsp olive oil or coconut oil
1 tbsp honey
4 boneless chicken thighs or breast
2 red peppers, chopped
1 onion, chopped
1 small handful of green lentils, washed
3 cloves of garlic, finely chopped
250g brown rice (optional: a little wild rice mixed in)
1 tsp turmeric
500ml veggie stock
1 large courgette, cubed
1 large handful of tender stream broccoli, chopped
4 carrots, chopped
Heat the oil in a large pan and bring to medium heat. In the meantime, rub the honey all over your chicken pieces and transfer to the heated pan. Fry the chicken for a couple of minutes on each side, the honey will help it to brown nicely (Thank you Mary Berry it’s the best tip!)
Add 1 chopped red pepper, onion, crushed garlic and turmeric and stir for a couple of minutes releasing the aroma.
Add your rice and mix well. (If you have spelt or quinoa this works well too, just make sure you check the cooking time.)
Pour over most of the stock, bring to boil and then turn down the heat and simmer for about 15 minutes. Add your lentils and chopped carrots.
When the rice looks nearly done, add your chopped courgette, broccoli, the other pepper and cook for a further 5 minutes until all your ingredients are cooked well.
If you have any fresh herbs to sprinkle over your wonderful one pan dish then do so before serving! Enjoy xx