Spiced Chicken Paella

Sat, 11 January 2020

ingredients:

4 x Chicken breasts, diced

1 tbsp Cajun seasoning

1 tsp Turmeric

1 tbsp Ground coriander seeds

1 tbsp Ground cumin

1 tsp Smoked paprika

3 tbsp Soya sauce

Juice of 1 lemon

1 Red onion sliced

2 Garlic cloves crushed

A few stems of thyme and coriander

2 tbsp Rapeseed chili oil

1 tbsp Castor sugar

1 Small red pepper deseeded and sliced

300g Butternut squash cubed

400g Long grain rice

100g Frozen peas

900ml Chicken stock

2 Red Chili, sliced for garnish

2 tbsp Natural yoghurt

method:

1. Place chicken breasts in ziplock freezer bag and add turmeric, cajun spice, ground coriander, cumin & smoked paprika into bag on top of chicken. 
2. Pour in soya sauce and lemon juice, add the garlic, thyme and onion and mix together.
3. Cover and chill for a couple of hours or overnight if you have time.
4. Heat a large pan with the chili oil and sugar.
5. As soon as sugar turns golden, add the marinated chicken and all of the juices.
6. Cover and cook for 5 minutes, turn the chicken and cook for a further 5 minutes to brown.
7. Add the red pepper, butternut squash, peas, rice and chicken stock.
8. Cover, bring to the boil and simmer gently for 20 minutes, until the squash and rice are tender and the liquid absorbed.
9. Turn off the heat and leaved covered for 10 minutes before service.
10. Scatter with some freshly sliced chilis, coriander & natural yoghurt to serve.