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🍽️ Chicken Paella

480 kcal · 30 min · 4 servings

Ingredients

• 300 g chicken breast fillet (2 chicken breast fillets)
• 1 tsp paprika powder hot
• 1.5 tbsp olive oil
• 1 onion
• 1 garlic clove
• 1 yellow bell pepper
• salt
• 100 g paella rice
• 1 pinch saffron threads
• 1 tbsp paprika powder sweet
• 400 ml poultry broth
• 75 g peas (frozen)
• pepper
• 2 spring onions
• 1 organic lemon

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken into approx. 3 x 3 cm cubes.
4. 4. Mix the rose-sweet paprika powder with one tablespoon of oil.
5. 5. Toss the chicken pieces in the spice mixture until evenly coated.
6. 6. Cover the bowl with cling film.
7. 7. Place the meat in the fridge for at least 20 minutes to marinate.
8. 8. Peel the onion and the garlic.
9. 9. Finely chop the onion and garlic.
10. 10. Quarter the bell pepper.
11. 11. Remove the seeds from the bell pepper.
12. 12. Rinse the pepper pieces.
13. 13. Cut the pepper into approx. 1 cm cubes.
14. 14. Heat the remaining oil in an ovenproof pan.
15. 15. Fry the chicken pieces in the hot oil briefly on all sides.
16. 16. Remove the meat from the pan.
17. 17. Lightly salt the chicken.
18. 18. Set the meat aside.
19. 19. Add the bell pepper, onion, and garlic to the pan.
20. 20. Sauté the vegetables over medium heat until they become translucent.
21. 21. Add the rice to the pan.
22. 22. Dust the rice with saffron.
23. 23. Dust the rice with sweet paprika powder.
24. 24. Sauté the rice briefly.
25. 25. Pour in the broth.
26. 26. Bring the mixture to a boil.
27. 27. Return the chicken pieces to the pan.
28. 28. Add the peas.
29. 29. Season the dish with salt and pepper.
30. 30. Stir everything briefly.
31. 31. Preheat the oven to 180 degrees (convection is not recommended, gas level 2-3).
32. 32. Place the pan on the lowest rack.
33. 33. Cook the paella for 25 minutes in the preheated oven.
34. 34. Clean the spring onions in the meantime.
35. 35. Wash the spring onions.
36. 36. Cut the spring onions into thin rings.
37. 37. Wash the lemon.
38. 38. Dry the lemon.
39. 39. Cut the lemon into pieces.
40. 40. Sprinkle the finished paella with the spring onion rings.
41. 41. Serve the paella with the lemon pieces.

Nutrition per serving

• kcal: 480
• Protein: 43 g · Fett/Fat: 9 g · Carbs: 52 g