Chicken and Kidney Bean Paella

 By Meet2Veg
Published: June 12th 2014

Paella is so versatile you can use almost any ingredients.

Prep time: 30  min
Cook time: 1 hour 15 min

Total time: 1 hour 45 min
Number of Servings: 4 servings

Ingredients:

400g diced chicken breast

Pack of lean ham cubes

1 large onion. finely sliced

1 red pepper, diced

150g green beans, chopped

3 garlic cloves, crushed and chopped

1 tin chopped tomatoes

1 tin red kidney beans

200g paella rice

800ml Chicken stock (made with knorr stock cube)

Paella spices or Paprika

Saffron (optional)

Garlic fry light

Salt & pepper

Directions:

• Make the stock using the knorr stock cube and add a good pinch or two of salt and a little pepper.



Get started with a completepaella starter kit

• Heat a paella pan or saute pan with the gralic fry light and when hot add the ham cubes to brown.
• When the ham cubes are nicely browning, add the chicken breast, sprinkle over the paella spices or paprika and mix well to coat all the chicken.
• Stir the chicken until they are cooked on all sides, then add the onions, peppers and beans and continue to cook. You can add a little more fry light at this point if needed.
• When the vegetables are starting to soften, add the tinned kidney beans, including the liquid, along with the chopped garlic, stirring well and then leave to reduce.
• After about 5 minutes, when the liquid has reduced, add the chopped tomatoes and continue reducing the liquid another 5 minutes.
• Add the rice to the mix and stir in well, and continue cooking until the rice has absorbed most of the remaining liquid in the pan.
• Then, add the chicken stock and stir in well. Check and add a little seasoning if required.
• Bring the pan to a boil then reduce to a steady simmer and cook until all the liquid has been absorbed.
• Stir occasionally to prevent it sticking too much, and check seasoning after about 10 minutes and add more if required.
• To serve, simply place on the table so people can help themselves!