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

Maggi

Maggi

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

  • 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

Method

Method:
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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