Chicken Paella

Serves: 4

Nutritional Information (per serve)

  • Kcal: 343 kcal
  • Carbs: 8.3g
  • Proteins: 41g
  • Energy: 1440 kJ
  • Sugar: 6g
  • Fat: 13.8g
  • Saturated fat (g): 4.3g
  • Sodium (mg): 638mg

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  • 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


  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

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