frying pan, knife
- 237½ g chicken thighs
- frying pan
Heat the frying pan and dry-fry the chicken thighs for about 5 minutes to seal them on all sides.
- 1 red bell peppers
Deseed and dice the red peppers
- 150 g paella rice
- ½ tsp smoked paprika powder
Stir the rice, smoked paprika and diced pepper into the chicken. Make sure it’s well combined.
- ½ chicken stock cube
- 350 ml chicken stock
Add the chicken stock and bring to the boil. Then cover and simmer for 15 minutes, stirring occasionally.
- 50 g peas
Add the peas and season it to your taste.
Cook, covered, for another 5 minutes until the rice and chicken are cooked through and no pink meat remains and the stock has been absorbed.
Enjoy your meal!