California Chicken Paella
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cut chicken into pieces in half (where possible). Pat chicken pieces dry with paper towels.
Heat oil in a large skillet and brown chicken pieces, Remove chicken and place in a large casserole or paella dish. Return skillet to heat and add onions and garlic. Cook until tender and fragrant.
Add rice and combine well. Stir in tomatoes and cook 3 to 4 minutes. Add stock and bring to a boil.
Combine with chicken in casserole and season with salt and pepper. Cover and bake at 350°F (175°C) for about 30 minutes until the internal temperature reaches 165ºF or 74ºC.
Uncover and stir gently. Arrange red pepper strips, olives and cheese on top. Sprinkle with half of the herbs. Cover again and bake 10 minutes longer. Sprinkle with remaining herbs.
|Per 490 g serving||Amount|
|Saturated Fat||9 g|
|Per 490 g serving||% Daily Value|