Spanish Chicken Paella

Ingredients (Serve for 4):

  • 400g peeled chicken, chopped
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 tomatoes, diced
  • 1 red pepper, diced
  • 1 teaspoon Paprika
  • 200g Japanese pearl rice
  • 600ml organic low sodium chicken soup, pre-heated
  • 1 teaspoon turmeric powder
  • 1/2 mixed vegetables, thawed



  • Salt
  • Black pepper



  1. Heat 2 tablespoons of olive oil on a pan with medium-high heat. Stir-fry the chicken, add some salt and black pepper for seasoning. Set side.
  2. Add 2 tablespoons of olive oil and fry the onion until softened. Then add some tomatoes and red pepper and cook until softened. Add some paprika for seasoning.
  3. Add rice, hot chicken soup and turmeric powder, cook with high heat for 7 minutes. Stir the rice several times.
  4. Cook with low heat for 13 minutes, add mixed vegetables and chicken in the last 10 minutes. Do not stir the rice or cover the pan.
  5. Turn off the heat and cover the pan with tin foil or wok lid for 15-20 minutes, until the rice is softened.
  6. Add some salt or black pepper for seasoning. Ready to serve.