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🥘 Quick Valencian Paella with Chicken and Beans

620 kcal · 45 min · 4 servings

Ingredients

• 320 g Bomba rice
• 600 g Chicken thighs
• 150 g Green beans
• 1 Stk Red bell pepper
• 1 Stk Tomato (grated)
• 1 Prise Saffron threads
• 900 ml Chicken broth
• 4 EL Olive oil
• 1 TL Salt
• 1 TL Sweet paprika powder

Instructions

1. 1. Rinse the rice under cold water and let it drain.
2. 2. Cut the chicken into bite-sized pieces and season with salt.
3. 3. Heat the olive oil in a large pan or paella pan over medium heat.
4. 4. Fry the chicken until golden brown and remove it from the pan.
5. 5. Fry the beans and the sliced bell pepper in the same oil for 3 minutes.
6. 6. Stir in the grated tomato and paprika powder and cook for 2 minutes.
7. 7. Add the rice and saffron threads and stir until the rice is coated.
8. 8. Pour in the hot chicken broth and place the chicken on top.
9. 9. Cook on high heat for 10 minutes without stirring.
10. 10. Reduce heat to low and cook for another 10 minutes.
11. 11. Remove the pan from the heat and let the rice rest for 5 minutes.

Nutrition per serving

• kcal: 620
• Protein: 35 g · Fett/Fat: 22 g · Carbs: 75 g