Chicken Paella ±500 g de-boned chicken breasts 1 cup couscous 1 cup green beans or broccoli (chopped) 1 cup carrots (chopped) 1½ cups mushrooms (finely sliced) 1 red pepper (finely chopped) 1 small tin non-creamed
Chicken Paella
- ±500 g de-boned chicken breasts
- 1 cup couscous
- 1 cup green beans or broccoli (chopped)
- 1 cup carrots (chopped)
- 1½ cups mushrooms (finely sliced)
- 1 red pepper (finely chopped)
- 1 small tin non-creamed style sweet corn (rinsed and drained)
- 1 jar/packet sweet & sour sauce or sweet pepper sauce
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Cut the chicken into small pieces and cook in a non-stick pan until slightly brown – add a bit of water to the pan instead of oil or use an oil/water mix
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Add the sauce and allow to simmer for 20 mins
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Place the vegetables in a separate non-stick pan, add some water, and steam them until they’re slightly softer, but still a little bit crunchy (You can add the vegetables to the chicken if your pan is quite large and leave them to soften in the sauce)
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Prepare the couscous as instructed on the box – usually about 5 mins
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Mix all ingredients together in a large bowl and serve