Per person Gousto kcal 583 | 35-40 min | Gluten-free / Dairy-free / 2 of your 5-a-day

NutritionSortLoading...
Loading...

160g arborio rice

1 brown onion

5.5g chicken stock mix (intense)

250g diced chicken thigh

2tsp ground smoked paprika

25ml mayonnaise

5g parsley

30g roasted garlic paste

saffron

1 sweet pointed pepper

32g tomato paste

Olive oil

Pepper

Salt

Water

Select allAdd

1. Preheat the oven to 220C and take your chicken out of the fridge, open the packet and let it air. Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat. Once hot, add your diced chicken thigh with a pinch of salt and pepper and cook for 2-3min or until beginning to brown.

2. Boil a kettle. Peel and chop your brown onion into wedges. Slice your sweet pointed pepper into rings. Once the chicken is starting to brown add the onion wedges and sliced pepper and cook for 1-2 min or until beginning to soften.

3. Add your arborio rice, ground smoked paprika, saffron and half your roasted garlic paste (you'll use the rest later) to the dish and stir everything together.

4. Add your chicken stock mix and tomato paste with 600ml boiled water.

5. Bring to the boil over a high heat. Once boiling, cover with a lid and put the dish in the oven for 25-30 min or until most of the water has absorbed, the rice and chicken are cooked through (no pink meat) - this is your one pot chicken.

6. Meanwhile, combine the remaining roasted garlic paste and mayo to a bowl with 1 tsp cold water and season with a pinch of salt and pepper - this is your roasted garlic aioli.

7. Use this time to clear up, set the table, have a cup of tea or simply chill!.

8. To serve, drizzle the roasted garlic aioli over the one pot chicken paella. To garnish, chop your parsley roughly over the paella with scissors. Dig in!