I’ve been meaning to Paella for quite some time and while our half done kitchen is yet again in complete chaos with the builders in, I wanted something that only used one pan. However, what I didn’t realise is that I ideally needed paella rice but if you don’t either, then fear no more, there’s a recipe here for you using basmati instead. Side Note: Different rices have different cooking times and water needed.
2 chicken breasts, diced
1 large red onion
2 cloves of garlic, minced
1 green pepper, deseeded & diced
1 tbsp tomato puree
1/2 tsp turmeric
1/2 tsp ground ginger
700ml boiling water
160g basmati rice
1 bay leaf
2 chicken stock cubes
Spray a large, deep non-stick pan with frylight and brown off the diced chicken over medium heat.
Add the onions and garlic and lower the heat to a medium to low to soften the onions, stirring here and there
Now add the pepper, tomato puree, spices and seasoning, giving everything a good coating and cook for a further 2 minutes.
Pour in the water and pop in the bay leaf, add the rice and simmer and stir frequently around 20 minutes.
Stir in 1/2 tsp of lemon juice and serve.
Credit : http://www.tastefullyvikkie.com