Chicken Paella

Serves: 4

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Ingredients

  • teaspoon(s) Smoked Paprika
  • Slendier Konjac Rice Style
  • ½ cup(s) Water
  • 800 grams Skinned Chicken Thigh Fillets
  • 1 cup(s) Frozen Peas
  • ½ Gluten Free Sausage
  • 2 Cloves of Garlic
  • 1 Brown Onion diced
  • ½ cup(s) Red Capsicum sliced thinly
  • 1 tablespoon(s) Olive Oil
  • 400 grams Can of Tomato Diced
  • 1 Handful of Parsley to garnish 1 ½ cup(s) Gluten Free Chicken Stock

Directions

  1. Prepare Slendier Rice Style as per instructions on pack and set aside
  2. Heat 1/2 tablespoon oil in a paella pan or a large. Heat frying pan over medium-high heat. Add chorizo and cook, stirring, for 2 minutes. Transfer to a plate lined with paper towel
  3. In same pan add remaining oil; add onion, garlic and red capsicum and cook until softened. Add chicken. Cook for 6-7 minutes or until golden
  4. Add tomatoes, paprika, prepared Slendier rice style and stir to combine. Add stock and 1/2 cup of water and simmer uncovered, stirring occasionally to prevent sticking. Continue cooking for 12-15 minutes
  5. Add peas and chorizo to pan and 1/2 cup water and stir occasionally
  6. Remove from heat and garnish with fresh parsley. Serve paella at the table from the pan

This traditional Spanish favourite is the ultimate in comfort food and the beauty of a one-pan dish means less washing up! The strong flavours of paprika and garlic perfectly compliment tender chicken thighs, and the addition of Slendier Rice makes for a low-carb alternative that’s flavourful and mouthwateringly good.

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