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Smoked paprika chicken

with artichoke wild rice and black garlic aioli

Ready in around 25 mins

RECIPE FACT:
In Valencia, where paella was born, locals traditionally call the finished meal arroz (“rice”) and use paella only for the pan. So when you say “paella,” you’re literally saying “frying pan”!
Nutritional Info:
  • Energy: 2,516kJ (601kcal)
  • Protein: 45g
  • Carbohydate: 47g
  • Sugars: 13g
  • Fat, total:24g
  • Saturated:3g
  • Sodium:702mg
  • Contains:Eggs, Milk, Sulphites
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES:

    Dice the courgettes into 1 cm cubes. Slice the artichokes into quarters. Open the bag of steamed brown and wild rice, squeezing gently on the bag to break up any large clumps and set aside.

  • 2. TO PREPARE THE CHICKEN:

    Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken into 1 cm strips and place into a bowl. Sprinkle over the lemon and paprika seasoning, drizzle with oil and season with salt and pepper then stir to coat.

  • 3. TO COOK THE RICE:

    Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 1-2 mins stirring occasionally. Add the courgette and artichokes and cook for 1-2 mins. Add the brown and wild rice, season with salt and cook for 1 min. Add the tomato sofrito and peas then stir to combine. Cover with a lid and cook for a further 1-2 mins undisturbed.

  • TO SERVE:

    Spoon smoked paprika chicken and paella into bowls. Dollop with black garlic aioli and a handful of rocket. Serve any remaining rocket on the side.

Ingredients In your box:
  • 1 pot of artichokes
  • 1 pot of black garlic aioli
  • 1 pack of brown and wild rice
  • 1 pack of free-range chicken breasts
  • 2 courgettes
  • 1 sachet of lemon and paprika seasoning
  • 1 pack of rocket
  • 1 pot of peas
  • 1 pot of tomato sofrito

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