Chicken Paella

INGREDIENTS 

• 2 tablespoons olive oil, divided
• 1 large yellow onion, diced small
• 2 cloves of garlic, pressed or finely minced
• 500 grams boneless skinless chicken breast (Paradisiotis), diced into bite-sized pieces 
• 150 grams arborio Rice 
• 3 cups low-sodium chicken broth or water 
• 1 teaspoon tomato puree
• 1 can chopped tomatoes
• 1 cup mixed peas, carrots, and broccoli  (I used frozen that I added straight from the freezer)
• 2 tsp smoked paprika
• 1 1/2 tsp ground cumin
• 1 tsp turmeric
• 1 tsp dried thyme
• salt and pepper, to taste
• lemon wedges, for garnishing

DIRECTIONS

1. In a large deep non-stick pan add the oil and place over a medium heat. Add the onion, mushrooms, and
   chicken and fry for 5 minutes, adding a little water if needed.
2. Stir in the garlic, spices, and thyme, and cook for a further 2 minutes.
3. Add the rice to the pan and stir until the grains are coated in the spices. Stir in the chopped tomatoes, tomato puree, and stock and bring to the boil. Cover with a tight-fitting lid or silver foil, turn the heat to low and cook for 15 minutes.
4. Add the mixed frozen vegetables to the rice without stirring them in and replace the lid. Cook for 5 minutes then remove from the heat. Keep the lid on the pan and leave to stand for 10 minutes.
5. Stir the rice, season to taste and serve hot with lemon wedges.

Enjoy !!

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