Saffron chicken paella

• Serves 4-6
• Freezableyes

Ingredients

• 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 1/3-2 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

Method

1. Spray a large non-stick frypan or paella pan with oil and cook over medium heat until browned.
2. Add garlic, onion and capsicums and cook for 3 minutes or until softened.
3. Add rice, tomatoes, beans and paprika and cook for 2 minutes.
4. Add stock and saffron, bring to the boil, then reduce heat to low and simmer, without stirring for 15 minutes.
5. Shake pan a couple of times during cooking to stop rice from sticking.
6. Stir in chickpeas and peas and cook for 3 minutes or until heated through.

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 opt for a smaller serve size

Nutrition

Australian Institute of Sport - From the "Survival Around the World" cookbook05 Nov 2018yes, Rice, survival-around-the-worldRice