Chicken Paella

Ingredients

• 300 g chicken breast fillets (2 fillets)
• 1 tsp hot paprika powder
• 1.5 tbsp olive oil
• 1 onion
• 1 Garlic clove
• 1 yellow bell pepper
• Salt
• 100 g paella rice
• a pinch saffron strands
• 1 tbsp sweet paprika powder
• 400 ml Poultry broth
• 75 g peas (frozen)
• Pepper
• 2 Spring Onions
• 1 Organic lemon

Instructions

1. 1.

   Wash, pat dry, and cut chicken breast fillets into 3x3 cm pieces.

2. 2.

   Mix hot paprika powder with 1 tsp oil and coat the chicken pieces. Cover with plastic wrap and refrigerate for at least 20 minutes to marinate.

3. 3.

   Peel and finely chop onion and garlic. Quarter the bell pepper, remove seeds, wash, and cut into 1 cm cubes.

4. 4.

   Heat remaining oil in an ovenproof pan. Quickly sear the chicken pieces on all sides in hot oil. Remove, season with salt, and set aside.

5. 5.

   Add paprika, onion, and garlic to the pan and sauté over medium heat until translucent.

6. 6.

   Add rice, sprinkle saffron and sweet paprika, and stir briefly.

7. 7.

   Pour in broth and bring to a boil.

8. 8.

   Add chicken pieces and peas. Season with salt and pepper, stir briefly. Bake on the lowest rack of a preheated oven at 180°C for 25 minutes (convection not recommended; gas: level 2–3).

9. 9.

   Meanwhile, trim spring onions, wash, and slice into thin rings. Wash lemon, grate dry zest, and cut into wedges. Sprinkle spring onion rings over the paella at the end of cooking and serve with lemon wedges.