Fast and Furious Chicken Paella

  • Prep: 10 Minutes
  • Cook: 15 Minutes
  • Serves: 4
Calories 366
Carbs 34
Fat 9.9
Protein 32
Free From


  • 2 tbsp. olive oil
  • 3 chicken breasts, chopped into chunks
  • 2 cloves garlic, peeled and finely chopped
  • 1 onion, peeled and chopped
  • 2 leeks, finely sliced
  • 150g mushrooms, sliced
  • 250g frozen peas
  • Salt and freshly ground black pepper
  • 1 tsp. smoked paprika
  • ½ tsp cayenne chilli powder
  • 1 tsp. dried thyme
  • 400g tin cherry tomatoes (or chop cherry ped tomatoes)
  • 250g quick cook microwave rice
  • Lemon wedges and fresh parsley to serve


  1. Warm half the olive oil in a large frying pan on a medium heat and add the chicken. Stir fry for around 5 minutes until golden and cooked through. Remove from the pan and set aside.
  2. Heat the remaining olive oil in the frying pan on a medium heat and add the garlic, onion, leeks and mushrooms. Cook for a few minutes until the onion begins to soften and then add the peas. Cook for a further 2–3 minutes, stirring occasionally.
  3. Add the salt, pepper, smoked paprika, chilli, thyme and stir to combine before adding the tomatoes.
  4. Finally add the rice and stir through. Simmer for 2–3 minutes before adding the cooked chicken, stir to combine and warm through for a couple of minutes.
  5. Serve topped with fresh parsley and lemon wedges.