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Tomato & chicken paella

Michelle Southan
  • 60 minutes
  • Serves 4

INGREDIENTS

6

chicken thigh, fillets

1 l

Massel chicken style liquid stock

150 g

Baby peas, frozen

2

Garlic cloves

1

Red onion, large wedges thin

1 tbsp

Thyme, fresh leaves

330 g

Arborio rice

1 tsp

Paprika, ground smoked

1

Large pinch Saffron threads

2 tsp

Olive oil

125 milliliters

Water

1

Red capsicum, deseeded, cut into 2cm pieces

1 x 300g pkt frozen broad beans, thawed, peeled