Chicken paella

NZ Woman's Weekly 1/2/2012

Annabelle White

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If it’s a day or two before the weekly shop and the fridge is looking a bit empty, here’s a dish that uses up what’s left in the cupboard and freezer

2	Boneless chicken thighs, or breasts
3 tbsp	Oil
1	Onion, finely diced
2	Garlic cloves, chopped
1 tsp	Turmeric
1 tsp	Ground paprika
1 tsp	Ground cumin
1 tsp	Ground coriander
2 drops	Tabasco sauce, or a pinch of chilli powder
1½ cups	Long grain rice
1 tsp	Salt & freshly ground pepper
1 can	Diced tomatoes, 425g, or Italian seasoned
1¼ cups	Water
100 g	Sliced Salami, or sausage, finely sliced
¼ cup	Dry sherry, (optional)
1 cup	Frozen peas
2 tbsp	Fresh parsley, chopped (optional)
1	Lemon, cut into wedges

Cut the chicken into even-sized pieces.
Heat the oil in a large frying pan, then add the onion and garlic and brown quickly over a heat. Once browned, add the diced chicken, spices, rice, salt and pepper, and cook for a further 1 minute.
Stir in the tomatoes, water, salami and sherry if using. Cover with a lid and lower heat to a very gentle simmer for 20 minutes before stirring in the frozen peas.
Cook for a further minute or two before finally removing from the heat. Allow to steam with the lid on for 5 minutes before fluffing up with a fork.
Add chopped parsley and serve with lemon wedges.

Cook's tip: If for any reason the paella is looking a little dry, add ¼ cup water and return to the stovetop.