Chicken and Pea Paella

Cooking Time
50

Portions
10

Ingredients

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• g chicken breast portions
• g medium onions, diced
• g garlic cloves, minced
• ml vegetable oil
• g long grain rice
• g MAGGI® Chicken Bouillon
•   tbsp turmeric
• g pepper, sliced
• g MAGGI® Rich & Rustic Tomato Sauce
• g frozen peas
• g fresh parsley, chopped

• 1

  Step 1

  Slice the chicken breasts and place on a preheated, parchment-lined, baking tray and bake for 15-25 minutes, depending on portion size, in an oven set to 200˚C (fan 180˚C). Ensure the chicken reaches a minimum core temperature of 75˚C.
• 2

  Step 2

  To cook the paella, place the onions and oil in a large pan. Cook until softened then add the garlic and cook for a further 3 minutes.
• 3

  Step 3

  Stir the rice into the pan then add the boiling water and turmeric and simmer for 15 minutes.
• 4

  Step 4

  Add the peppers, peas, and MAGGI Rich & Rustic. Cook for a further 10 minutes. Stir in fresh parsley once the rice is fully cooked.
• 5

  Step 5

  To serve, place the paella in a bowl and top with chicken.

Ingredients

• 650 g chicken breast portions
• 2 g medium onions, diced
• 3 g garlic cloves, minced
• 15 ml vegetable oil
• 450 g long grain rice
• 20 g MAGGI® Chicken Bouillon
• 1 tbsp turmeric
• 200 g pepper, sliced
• 300 g MAGGI® Rich & Rustic Tomato Sauce
• 200 g frozen peas
• 30 g fresh parsley, chopped