*Recipe by Katherine from the Small Steps Team
This paella-inspired dish combines rice chicken and veggies all in one. It takes a little longer to cook than some other weeknight dinners, but the result is absolutely worth it!
- • large pinch saffron threads
- • olive oil
- • 6 chicken thigh fillets, halved
- • 1 onion, diced
- • 4 cloves garlic, minced or finely diced
- • 2 medium zucchini, diced
- • 1 large red capsicum, diced
- • 2 tsp smoked paprika
- • 400g tin diced tomatoes
- • 1 ½ cups brown rice
- • 2 ½ cups chicken broth (or mix of broth and water)
- • 1 cup frozen peas, thawed
- • ½ cup green olives, halved (optional)
- • lemon wedges (to serve)
- Add saffron threads to a bowl and pour over ½ cup warm water. Leave to sit.
- Season chicken thighs with salt.
- Heat some olive oil in a large heavy-based pan over medium-high heat and fry chicken until browned on both sides, but not cooked through. Remove chicken to a plate and reduce heat to medium.
- Add onion and garlic to pan (add more oil if necessary) and cook, stirring, until beginning to soften.
- Add zucchini and capsicum to pan and cook, stirring, until they begin to soften. Add paprika and stir through.
- Add rice to pan and stir to coat. Then add tinned tomatoes. Cook, stirring, until most of the liquid from the tomatoes has been absorbed.
- Pour the chicken broth and saffron mix into the pan and stir to combine. Season with a little salt if necessary.
- Place the chicken on top of the rice around the pan. Cover, bring to the boil, then reduce to a simmer. After about 20 minutes, remove the lid and continue to simmer until the rice is cooked through and most of the liquid is absorbed (approx 30 minutes). Keep checking the “done-ness” of the rice and add more liquid if necessary.
- Sprinkle peas and olives over the top of the pan in the last 5 minutes of cooking time.
- Serve with lemon wedges to squeeze over.
- If you avoid stirring this dish too much as the rice cooks, you will get a nice “crust” on the bottom, much like a paella.
- This makes quite a large amount, but the leftovers are fantastic for lunch.