Spring Chicken Paella

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 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 400 g tinned diced tomatoes
• 1 bunch asparagus, diced into 3 cm pieces
• 1 cup cooked basmati rice, defrosted
• ¼ cup frozen peas
• 2 cups baby spinach leaves
• 30 g Parmesan, flaked
• ¼ cup parsley, finely sliced
• Salt and pepper, to taste

Directions

1. Heat olive oil in a large saucepan over medium-high heat. Add onion and cook 4–5 minutes until softened.
2. Add chicken pieces and cook 3–4 minutes, tossing until browned. Stir in garlic, cumin, smoked paprika, and turmeric for 30 seconds until fragrant.
3. Add diced tomatoes, asparagus, and cooked rice. Bring to a rolling simmer and cook 5 minutes until asparagus is tender and liquid reduced slightly.
4. Stir in frozen peas, spinach, salt, and pepper. Cook 1 minute until spinach is wilted and chicken is fully cooked.
5. Serve sprinkled with Parmesan and parsley. Portion for dinner and save extra for lunch.

Notes

Dairy-free option: Replace Parmesan with 1 tablespoon nutritional yeast flakes.

Source

Writer: John Musumeci

Diabetic Living Magazine – Feb 14, 2023