vendredi 26 février 2016

Syn Free Slimming World Sticky Chicken Paella Recipe – Serves 2


I’ve been meaning to Paella for quite some time and while our half done kitchen is yet again in complete chaos with the builders in, I wanted something that only used one pan.  However, what I didn’t realise is that I ideally needed paella rice but if you don’t either, then fear no more, there’s a recipe here for you using basmati instead.  Side Note: Different rices have different cooking times and water needed.

  • Frylight
  • 2 chicken breasts, diced
  • 1 large red onion
  • 2 cloves of garlic, minced
  • 1 green pepper, deseeded & diced
  • 1 tbsp tomato puree
  • 1/2 tsp turmeric
  • 1/2 tsp ground ginger
  • 700ml boiling water
  • 160g basmati rice
  • 1 bay leaf
  • 2 chicken stock cubes
  • Seasoning
  • lemon juice
  1. Spray a large, deep non-stick pan with frylight and brown off the diced chicken over medium heat.
  2. Add the onions and garlic and lower the heat to a medium to low to soften the onions, stirring here and there
  3. Now add the pepper, tomato puree, spices and seasoning, giving everything a good coating and cook for a further 2 minutes.
  4. Pour in the water and pop in the bay leaf, add the rice and simmer and stir frequently around 20 minutes.
  5. Stir in 1/2 tsp of lemon juice and serve.
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