Spanish Chicken Paella with a MAGGI Southern Fried Crunchy Bake sevred with long grain rice



Standard Supplier 28th August 2014


Standard Supplier

Spanish Chicken Paella with a MAGGI Southern Fried Crunchy Bake sevred with long grain rice

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Spanish Chicken Paella with a MAGGI Southern Fried Crunchy Bake sevred with long grain rice recipe a try? Makes 10 portions


  • Ingredients:
  • 10 chicken breast portions
  • 1 large egg, beaten
  • 100g MAGGI® Southern Fried Crunchy Bake
  • 200g onion, diced
  • 40ml olive oil
  • 3 garlic cloves, minced
  • 450g long grain rice
  • 30ml MAGGI® Vegetable Liquid Concentrated Fonds
  • 100g MAGGI® Lemon & Herb Crunchy Bake 1Ltr boiling water
  • 1tbsp turmeric
  • 200g pepper, sliced
  • 300g MAGGI® Rich & Rustic Tomato Sauce
  • 30g fresh parsley, chopped
  • 200g frozen peas


Dip each chicken breast portion in the egg to coat and press firmly into the Crunchy Bake breadcrumb mixing until all sides are well coated. Place the chicken breasts on a preheated, parchment-lined, baking tray and bake for 15-25 minutes, depending on portion size, in an oven set to 200˚C (fan 180˚C). Ensure the chicken reaches a minimum core temperature of 75˚C. To cook the paella, place the onions and oil in a large pan. Cook until softened then add the garlic and cook for a further 3 minutes. Stir the rice into the pan then add the vegetable fonds, boiling water, and turmeric and simmer for 15 minutes. Add the peppers, peas, and tomato sauce. Cook for a further 10 minutes. Stir in fresh parsley once the rice is fully cooked. To serve, place the paella in a bowl and top with chicken.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.