Tilda Sundried Tomato Paella
This delicious one-pot chicken and prawn rice dish is a flavorful and comforting meal that is sure to be a hit at your dinner table. Tender chicken thighs are cooked with onions and smoked paprika, then simmered in white wine and chicken stock to create a rich and aromatic base. Tossed with juicy prawns, sweet peas, and Tilda Sundried Tomato rice, this dish is a delightful combination of textures and flavors that will leave you craving for more. Serve it with a lemon wedge for a touch of brightness that perfectly complements the savory notes of the dish.
— Constant Cookbook
Ingredients
- 1. 3 diced chicken thighs
- 2. Olive Oil
- 3. 1 chopped onion
- 4. Pinch of smoked paprika
- 5. 100ml White wine
- 6. 150ml chicken stock
- 7. Sprig of rosemary
- 8. 100g prawns
- 9. Handful of frozen peas
- 10. 1 pouch of Tilda Sundried Tomato rice
Instructions
- Start by frying 3 diced chicken thighs in some olive oil with a chopped onion and a little smoked paprika.
- When the chicken is golden, pour on 100ml white wine, 150ml chicken stock and a sprig of rosemary.
- Stir in the Tilda Sundried Tomato steamed rice with 100g prawns and a handful of frozen peas and let it bubble away for a few minutes.
- When all the liquid is absorbed and the rice has a thick coating of sauce it is ready to serve with a lemon wedge.
Yield
Serves 4
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