Saffron Chicken Paella

Ingredients

• 0spray oil for cooking
• 500 gchicken breast fillets, cubed
• 2garlic cloves, crushed
• 1 mediumred onion, sliced
• 1 mediumred capsicum, chopped
• 1 mediumgreen capsicum, chopped
• 400 g (2 cups)short-grain rice
• 3 mediumripe tomatoes, chopped
• 200 ggreen beans, chopped
• 2 tspsweet paprika
• 15 ml (1 tbsp)MAGGI Original Seasoning
• 1 litre (4 cups)water
• 0.5 tspsaffron threads
• 400 g canchickpeas, rinsed and drained
• 150 g (1 cup)frozen peas

Instructions

1. 1

   Brown the chicken

   Heat a large non-stick frying pan over a high heat and spray it with oil. Add the chicken and cook until browned. Turn the heat down to medium, add the garlic, onion and capsicum, and cook for 3 minutes or until softened.

2. 2

   Simmer the rice

   Add the rice, tomatoes, beans and paprika, and cook for 2 minutes. Stir in the MAGGI Original Seasoning, most of the water and the saffron. Bring to the boil, lower the heat and simmer without stirring for 15 minutes.

What is saffron chicken paella?

Paella is a Spanish rice dish associated with Valencia, traditionally cooked in a wide, shallow pan. This version pairs chicken with vegetables, chickpeas and peas, and seasons the rice with saffron and paprika.

Short-grain rice absorbs the cooking liquid while holding its shape, and a broad pan gives it room to cook in an even layer. The supplied method includes 15 minutes of simmering without stirring.

Nutrition and macros by portion

The nutrition label shows one serving as written: 292 calories, 28g protein, 36g carbs, 3g fat.

The rice supplies most of the carbohydrates, while chicken breast is the main source of protein. The listed nutrition also reflects the fat in the dish; serve it with extra salad or vegetables if you want more volume without adding another rice-based side.

Choosing the ingredients

Short-grain rice: its plump grains suit a one-pan dish and absorb the seasoned liquid. Keep the stated quantity so the ratio of rice to water stays consistent.

Saffron and paprika: saffron provides a distinctive aroma, while sweet paprika gives the dish a gentle peppery flavour. The seasoning sauce adds another savoury element.

Build flavour in the pan

Chicken: brown the cubes first, rather than adding them to the pan with the vegetables. This gives the meat colour before the rice and liquid go in.

Aromatics: cook the garlic, onion and capsicums for 3 minutes over medium heat, until softened. Then give the rice, tomatoes, beans and paprika their stated 2 minutes in the pan.

Simmer without stirring

Once the liquid comes to the boil, turn the heat to low and leave the pan undisturbed for the 15-minute simmer. Stirring during this stage can break up the rice's cooking layer and release starch.

The method specifies adding most, rather than all, of the water. It does not say when to add the reserved water, chickpeas or peas, so check the original publisher's full instructions for those details before cooking.

Check the rice and chicken

The listed cooking time is 40 minutes in total, but the supplied method gives only the 15-minute simmer as a timed stage. Check that the rice is tender and the chicken is cooked through before serving.

If the rice is still firm, the instructions do not specify how to adjust the liquid or cooking time. Avoid guessing at a fixed addition; refer to the publisher's complete method for guidance.

What to serve alongside

The dish already contains rice, chicken and several vegetables, so it can be served as a one-pan meal. A simple green salad or sliced vegetables can add a fresh, crisp contrast.

Serve straight from the pan once cooked, taking care to distribute the chicken and vegetables among the portions.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so it browns at a similar rate.
• Prepare and chop the vegetables before heating the pan, as the first stages move quickly.
• Use a large pan so the ingredients can spread out rather than pile up.
• Measure the water carefully and keep some aside as the method directs.
• Leave the rice undisturbed during its stated 15-minute simmer.

Variations

• Use chicken thighs: swap in boneless, skinless thighs cut into cubes.
• Add extra vegetables: include more chopped capsicum or green beans.
• Adjust the paprika: use a little less for a milder flavour.
• Use homemade seasoning: replace the MAGGI seasoning with a savoury stock or seasoning of your choice.
• Make it seafood-style: use prawns instead of chicken, following a suitable cooking method for them.

Common mistakes to avoid

• Crowding the pan: the chicken may steam rather than brown, so use a broad pan.
• Stirring during the simmer: leave the rice alone for the stated 15 minutes.
• Adding all the water at once: the method says to use most of it and reserve the rest.
• Skipping the softening stage: cook the garlic, onion and capsicum for 3 minutes before adding the rice.
• Assuming the omitted ingredients have a specified timing: the supplied method does not say when to add the chickpeas or peas, so check the publisher's full directions.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until steaming hot throughout; add a small splash of water if the rice has dried out.

Frequently asked questions