Chicken Paella

this quick and easy low fat chicken main will be your new favourite weeknight meal

The ingredient of Chicken Paella

• 4 800g skinless chicken thigh cutlets
• 1 tablespoon smoked paprika
• canola oil spray
• 1 cup arborio rice
• 2 cups massel salt reduced chicken style liquid stock
• 410g can chopped tomatoes with tomato paste and roasted capsicum
• 1 cup frozen peas

The Instruction of chicken paella

• place chicken and 2 teaspoons paprika in a bowl season with salt and pepper toss to combine spray a large deep frying pan with oil heat over medium heat add chicken cook for 5 minutes each side or until browned transfer to plate cover to keep warm
• remove pan from heat spray with oil return pan to medium heat add rice and remaining paprika stir to coat add half the stock bring to the boil reduce heat to low simmer stirring for 5 minutes or until stock is almost absorbed stir in tomato and remaining stock return chicken to pan cook covered for 15 to 18 minutes or until stock has almost absorbed
• stir in peas cook uncovered for 3 to 5 minutes or until rice is tender serve

Nutritions of Chicken Paella

calories: 549 222 calories
calories: 17 3 grams fat
calories: 4 8 grams saturated fat
calories: 47 6 grams carbohydrates
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calories: 46 8 grams protein
calories: 176 milligrams cholesterol
calories: 760 milligrams sodium
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