Paprika Roasted Chicken with Cashew Paella

Paprika Roasted Chicken with Cashew Paella

Ready in 35 minutes Serves 2
This dish will appear in My Gourmet (4 Nights For 2) on Sunday, April 28, 2019.

Ingredients

Paella

  • 1/2 leek
  • 2 cloves minced garlic
  • 1 pack paella spices
  • 1/4 cup white wine or stock
  • 1 tsp mustard
  • 1 1/2 cups From My Kitchen chicken broth
  • 1/2 cup water
  • 1 pack bomba rice and cashew mix
  • 1/2 pack baby spinach

Chicken

  • 1 pack chicken thighs, skin on
  • 1 pack paprika chicken blend
  • 1 pack broccolini

To Serve

  • 1/2 lemon
  • 1/2 bunch coriander

Have Handy

  • oil
  • salt
  • chilli flakes

Steps

  1. Start paella Preheat oven to 220°C. Thinly slice white and pale green part of leek. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook leek and garlic for 1-2 minutes, until soft. Add paella spice and a pinch of chilli flakes. Add wine/stock and simmer until almost evaporated.
  2. Add 1/2 tsp salt, mustard, chicken broth and water, bring to a simmer and reduce to low-medium heat. Add bomba rice and cashew mix. Stir once and leave to simmer for 10 minutes. After 10 minutes, stir once more and leave to cook for a further 10 minutes, until grains are tender.
  3. Prep chicken Pat chicken dry and season with salt. Combine paprika chicken blend and a drizzle of oil in a bowl. Add chicken and coat well. Heat a dry, oven-proof fry-pan on medium-high heat.
  4. Cook chicken Cook chicken skin side down for 1-2 minutes, flip and cook for a further 1-2 minutes, until golden. Add broccolini to pan and season. Cook in oven for 6-8 minutes, until chicken is cooked through and broccolini is tender. Rest, covered, before thinly slicing chicken.
  5. FInish paella Finely chop spinach. When rice is cooked, turn heat to high and cook for 1 minute to get a caramelised base. Remove from heat and stir through spinach, scraping all the bits from the bottom of the pan. Season to taste. Cut lemon into wedges.
  6. Serve paella and broccolini topped with chicken. Sprinkle with coriander and serve lemon wedges on the side.

Nutritional Information

Energy 2389 kj
571 kcal
Protein 26.6g
Carbohydrate 33.4g
Fat 34.1g