Chicken Supergrain Paella

Steps

1. a full kettle to the boil.
2. Pat chicken dry and place in a medium pot (with a lid) with water and salt. Cover and bring to a gentle boil on medium heat. As soon as it boils, turn off heat and leave, still covered, for 15-22 minutes. The residual heat will cook chicken through. Use a sharp knife to test if the thickest part is cooked, juices should run clear. Remove from liquid.
3. While chicken is coming to the boil, heat stock, water and saffron in a small pot until hot (or use microwave). Remove from heat and set aside. While stock warms, heat measure of oil in a medium pot (with a lid) on medium heat.
4. Cook onion and carrot for 2–3 minutes, until softened. Add garlic, paella spices and chilli (if using) and cook for 30 seconds, stirring, until fragrant.
5. Stir through supergrains, salt and warmed stock and bring to the boil. As soon as it boils, reduce to lowest heat, cover and cook for 18-20 minutes, until grains are cooked. Check once or twice during cooking and if mixture is drying out, stir through ¼ cup more water.
6. Place peas in a medium, heat-proof bowl and cover with boiling water. Leave for 2-3 minutes, then drain. Thinly slice baby spinach and roasted capsicum and roughly chop parsley. Set all aside. Use two forks to roughly shred chicken.
7. When supergrains are cooked, stir through peas, spinach, capsicum, lemon zest and juice and chicken. Season with salt and pepper.
8. spoon chicken supergrain paella onto plates. Garnish with parsley and a lemon wedge to squeeze over.