I saw this recipe in the Slimming World magazine and thought would give it a go and I was really pleased with the results. It’s a Brazilian dish I’d never heard of before but have made it a few times now, The only thing I did differently was not to use the saffron that’s listed in the original recipe as I didn’t have any in and it’s really expensive so didn’t want to buy it just for one recipe.
It’s really tasty sort of like a paella (you use paella rice) I also changed the method slightly just to make it a bit easier and anyway the family loved it and it makes loads! I froze some and it was fine just the rice went a little soft on reheating.
8 chicken thighs (skinless and boneless cut into chunks)
2 large onions (sliced)
4 garlic cloves (crushed)
2 red pepper (deseeded and sliced)
2 tsp sweet smoked paprika
250g paella rice
1 tin chopped tomatoes
650ml hot chicken stock (from a cube is fine)
150g frozen peas
low calorie spray oil
Spray a large pan with the spray oil and add the chicken, Fry over a medium heat for about 5-10 minutes until chicken is browned then add the onions and garlic and fry until the onions are soft.
Stir in the peppers, paprika and rice and cook for another 3-4 minutes then add the tomatoes and stock and bring to a boil. Reduce the heat and simmer for 15 minutes and then add the peas, Stir well and cover either with pan lid or some foil and leave on the heat for 5 minutes before serving.
Serves 4 generously and is syn free 🙂
Credit : http://vicki-kitchen.blogspot.com