Chicken Vegetable Basmati Paella
Quick one-pan chicken and vegetable paella made with basmati rice, featuring tender chicken breast, red pepper, peas, and fresh parsley finished with lemon. A straightforward weeknight dish combining pre-cooked and fresh ingredients in under 30 minutes.
Ingredients
- 4 ¼ oz g Tilda Basmati rice
- ½ tbsp oil
- 1 spring onion, snipped
- 1 ¾ oz g chicken breast, cut into small cubes
- ½ red pepper, finely sliced
- ⅞ oz g frozen peasfresh peas1:1vegetable
adjust cooking time slightly
- Squeeze of lemon
- Handful of finely chopped parsley
- For a delicious adult version of this recipe:
- Substitute the Tilda Kids Vegetable Paella Rice with Tilda Peri Peri Basmati Rice
- Add 75g cooked prawns
- Double the rest of the ingredients
Instructions
- 1
Cook frozen peas in boiling water, then drain and set aside
- 2
Heat oil in a pan and cook chopped green onions and chicken cubes until onion softens and chicken is sealed
- 3
Add sliced red pepper and cook until tender
- 4
Rinse basmati rice under cold water until water runs clear, boil for 10 minutes, drain, then stir into the pan
- 5
Stir in the cooked peas and heat through
- 6
Finish with fresh parsley and a squeeze of lemon juice
Tips
Rinse rice thoroughly until water runs clear to remove excess starch for better texture
Pre-cook peas separately to prevent overcooking when combined with other ingredients
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water if needed.
Prepare vegetables and cube chicken up to 4 hours ahead. Store separately. Cook the complete dish fresh for best texture.
Serve immediately while warm. Pairs well with a simple green salad or steamed vegetables.
Common Mistakes
Do not skip rinsing the rice to avoid excess starch making the paella gummy
Do not overcook the peas before combining with other ingredients to avoid mushiness