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



Standard Supplier 28th August 2014

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.

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