Chicken and Bacon Paella.

Chicken and Bacon Paella.

Plump grains of rice stir fried in warming, earthy, spicy coating then stewed in homemade chicken stock. The tender, moist marinated chicken breasts bring everything together. This paella uses simple, everyday ingredients but you can certainly glam it up with your choice of seafood. This simple version is, however, no less scrummy. My husband has asked that the next time I cook it to make a bigger portion.

Serves 4.

Preparation:

   The meat.

In a large bowl, put in

-500g sliced chicken breast, with

-1tbsp paprika,

-1/2tsp cayenne pepper,

-salt/pepper.

-1tbsp balsamic vinegar.

Mix well and leave aside.

   The base.

1 sliced pepper.

1 sliced onion.

2 sliced tomatoes.

2 cloves chopped garlic.

4 rashers sliced bacon.

   Seasoning.

-1tbsp paprika.

-1tsp cayenne pepper (optional)

   Rice.

-300g paella rice.

  Chicken stock.

-650-700ml.

   Vegetables.

200g fresh peas.

2tbsp chopped chives.

Lemon or lime wedges.

In a large frying pan, with a tablespoon of olive oil, fry

-the chicken.

Continue to cook, stirring occasionally until the chicken pieces are cooked through.

Leave aside.

In a large saucepan, with a tablespoon of olive oil, add

-the base ingredients.

Cook, stirring occasionally, until the vegetables have softened, add

-paella rice,

-seasoning.

 Cook, stirring constantly to coat the rice in the spices, add

-600ml stock.

Stir to combine.

Cover with a lid and leave to simmer on a low-medium heat, for 15 minutes or until the liquid has been absorbed.

Give the paella a stir.

Taste the rice to see how much more stock you think it will need, add more stock as needed.

When the rice is cooked through, stir through,

-peas, 

-chicken,

-chives.

Spoon onto a serving dish, serve with lime or lemon wedges.