Saffron chicken paella
Australian Sports Commission
Olive or canola oil spray
500 g chicken breast fillets, cubed
2 tsp minced garlic
1 red onion, seeded
1 each red and green capsicum, deseeded and chopped
1
-2 cups short-grain rice
3 ripe tomatoes, chopped
200 g green beans, chopped
2 tsp sweet paprika
3-4 cups MAGGI Real Chicken Stock
½ tsp saffron threads
400 g can chickpeas, rinsed and drained
1 cup frozen peas
Spray a large non-stick frypan or paella pan with oil and cook over medium heat until browned. Add garlic, onion and capsicums and cook for 3 minutes or until softened. Add rice, tomatoes, beans and paprika and cook for 2 minutes. Add stock and saffron, bring to the boil, then reduce heat to low and simmer, without stirring for 15 minutes. Shake pan a couple of times during cooking to stop rice from sticking. Stir in chickpeas and peas and cook for 3 minutes or until heated through.
Serves 4-6 
|
Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to use the quantities indicated in red and opt for a smaller serve size. |
||||||||||||||||||||||||
Ha Neul Kim