Chicken and Bean Paella Recipes

Ingredients :

425 ml

225 g

2.5 ml

1

2 x 275 g

15 ml

1

1

1

1

2

100 g

100 g

30 ml

water

brown long grain rice

ground turmeric

medium sized aubergine

chicken joints, skinned

vegetable oil

large onion, finely chopped

clove garlic, finely chopped

stalks celery, chopped

green pepper, trimmed and chopped

large tomatoes, skinned and chopped

mushrooms, sliced

cooked kidney beans

chopped parsley

salt and ground black pepper

sprigs of mint (optional)

1. Bring the water to the boil in a large pan, add the rice, salt and turmeric and stir well to prevent the rice from sticking.

2. Cover and simmer for 30 minutes without stirring.

3. Remove from the heat.

4. Meanwhile, dice the aubergine and sprinkle with salt.

5. Leave in a colander to drain for 30 minutes then rinse thoroughly under cold, running water.

6. Pat dry with absorbent kitchen paper.

7. Meanwhile, cut the chicken from the bone and cut the flesh into dice.

8. Heat the oil in a frying pan and fry the onion, garlic, celery, pepper and aubergine over a moderate heat for 3 minutes.

9. Do not allow to brown.

10. Add the chicken to the pan and cook for 5 minutes, stirring occasionally.

11. Add the tomatoes and mushrooms, stir well and cook for 3-4 minutes.

12. Stir in the beans, and chicken and vegetable mixture into the rice, cover and cook over low heat for 10 minutes.

13. Remove from the heat and leave for 5 minutes.

14. Season with salt and pepper and stir in the parsley.

15. Transfer to a heated serving dish.

Serves 4

Per Serving : 435 calories, 9 g fat, 10 g fiber.

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