Enjoy this fresh twist on a traditional comfort food. This spring chicken paella is easy to make, packed with flavor, and is sure to become a family favourite. Perfect for dinner tonight and leftovers for lunch tomorrow.
Ingredients
- 20 ml extra virgin olive oil
- 1 medium brown onion, finely sliced
- 300 g free-range chicken thigh, diced into 2 cm chunks
- 2 medium garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 400 g tinned diced tomatoes
- 1 bunch asparagus, diced into 3 cm pieces
- 1 cup cooked basmati rice, defrosted
- 1/4 cup frozen peas
- 2 cups baby spinach leaves
- 30 g Parmesan cheese, flaked
- 1/4 cup parsley, finely sliced
- Salt and black pepper, to taste
Method
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion and
cook for 4–5 minutes, or until softened. - Add the chicken pieces and cook for 3–4 minutes, tossing regularly until browned.
Add garlic, cumin, smoked paprika, and turmeric. Stir for 30 seconds until fragrant. - Add diced tomatoes, asparagus, and cooked basmati rice. Bring to a rolling simmer
and cook for 5 minutes, until asparagus is tender and liquid reduces slightly. - Stir through frozen peas and baby spinach. Season generously with salt and pepper
and cook for 1 minute, or until spinach has wilted and chicken is cooked through. - Divide the spring chicken paella between a bowl for dinner and a container for lunch
tomorrow. Serve sprinkled with Parmesan and parsley.
Notes
Dairy-free option: Replace the Parmesan cheese with 1 tablespoon of
nutritional yeast flakes.
