Spring Chicken Paella
Ingredients
- 1/4 cup basmati rice
- 1 teaspoon extra-virgin olive oil
- 1/4 brown onion finely sliced
- 80 g chicken thigh fillets roughly diced into 2cm chunks
- 1 clove garlic minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon turmeric ground or fresh
- 1/2 cup diced tomatoes
- 1/2 bunch asparagus diced into 3cm pieces
- 1/4 cup frozen green peas
- 1 cup baby spinach
- 1/2 tablespoon parmesan cheese grated or shaved
- 1/4 cup fresh parsley finely chopped
Instructions
- Begin by cooking basmati rice according to packet instructions.
- Next heat the oil in a large saucepan over medium-high heat. Add in the onion and cook for 4 minutes, or until softened.
- Add chicken to the pan and cook for 3-4 minutes, tossing regularly until browned all over (the chicken will finish cooking later).
- Next add in the garlic, cumin, smoked paprika and turmeric and stir through for 30 seconds, or until fragrant.
- Add in the diced tomatoes, asparagus, and cooked basmati rice and bring to a simmer. Cook for 5 minutes, or until the asparagus is tender and the liquid has reduced slightly.
- Stir through peas, baby spinach leaves and a generous seasoning of salt and pepper for 1 minute, or until spinach has wilted and the chicken is ready.
- Add to a bowl and sprinkle with Parmesan and parsley to serve.
