Chicken and Vegetable Paella

Serves 4
40 minutes
2 syns


Ingredients

2 chicken breasts, diced
8 Quorn Sausages, cut into bite size pieces
1/2 courgette, chopped
1 large onion
1/2 bag of sugar snap peas
6 spring onions
100g peas
1 tsp. Paprika
1 tsp. Turmeric
750ml Chicken Stock
Fry Light

Method

Preheat the oven and cook Quorn sausages according to packet instructions.

Spray a frying pan with Fry Light and cook the chicken. Put to one side once cooked.

Spray a large frying pan or Paella pan with Fry Light and  fry the onions for about 10 minutes until golden and soft.

Add the courgette, spring onions, pepper and sugar snap peas and fry for 5 minutes.

Stir in the rice and paprika then add the chicken stock and bring to the boil.

Once boiled, turn down the heat and simmer for about 10 minutes then add the cooked chicken, Quorn sausage, peas and turmeric. Simmer for a further 10 minutes or until all the stock has been absorbed.

Turn off the heat and cover the pan for about 5 minutes then serve!

Chilli Coconut Rice

Serves 2
25 minutes
1 syn

Ingredients

1 cup of rice
1 onion
1tsp. chilli flakes
100ml coconut milk
500ml vegetable stock
Fry Light

Method

Finely chop the onion and fry in a heavy saucepan for about 3 minutes or until softened. Add the chilli flakes and continue to cook for a further minute or so.

Add the rice, coconut milk and stock and bring to the boil. Once boiling, lower the heat to a simmer and cover tightly.

Cook for 10 to 12 minutes and then take off the heat and let stand for 5 minutes to ensure all the liquid is absorbed.


I served this rice with Thai Green Chicken curry and it was delicious! I tend to waste a lot of coconut milk so to be able to use this in the rice and in the meal made this feel particularly indulgent!