Chicken Paella with Peas and Mushrooms
Chicken Paella with Peas and Mushrooms
Have hot plates at the ready for this easy, one pan paella recipe.
Servings:4
Preparation Time:15
Cooking Time:35
Ingredients
- 1 small chicken
- 1 medium onion chopped
- 4 cloves garlic crushed
- 250 g mushrooms sliced
- 150 g frozen peas
- 200 g long grain rice
- 750 ml chicken stock
- oil for frying
Method
- If you have either paprika (2 tsps) or saffron (3-4 strands soaked in the chicken stock) add them at the beginning, but the dish is fine without them.
- Cut up the chicken so that you have 8 pieces e.g. 2 wings with a bit of breast, 2 breast bits, 2 legs, 2 thighs. Leave on bone for more flavour and season with salt and pepper. Save the carcass for soup stock.
- Pour some oil into a deep frying pan and put on a moderate heat. Fry off the chicken, until evenly brown, then remove from the pan and set aside.
- Fry onion and garlic in the pan with a little oil, until soft. Add mushrooms and cook them off. Introduce the rice and fry it for a moment, making sure it is coated in the oil.
- Then put the chicken pieces and any juices back into the pan and pour in 500ml of the stock and simmer over a low heat for at least 30mins or until the chicken is cooked.
- Add more stock if it dries out, and 5 mins from the end of the cooking time add the frozen peas.