Chicken Paella with Peas and Mushrooms
Have hot plates at the ready for this easy, one pan paella recipe.
Servings Prep Time
4People 15minutes
Cook Time
35minutes
Servings Prep Time
4People 15minutes
Cook Time
35minutes
Ingredients
  • 1small chicken
  • 1medium onionchopped
  • 4cloves garliccrushed
  • 250g mushroomssliced
  • 150g frozen peas
  • 200g long grain rice
  • 750ml chicken stock
  • oilfor frying
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add more stock if it dries out, and 5 mins from the end of the cooking time add the frozen peas.