Chicken Paella With Tarragon

Calories: 345 kcal

1 tsp extra-virgin olive oil

1 small onion

sliced

2 leeks (whites only)

thinly sliced

3 garlic cloves

crushed

230g chicken breast

cut into strips

2 large tomatoes

chopped

1 red pepper

sliced

140g long-grain brown rice

1 tsp tarragon

or to taste

500ml fat-free

unsalted chicken stock

150g frozen peas

tsp chopped fresh parsley

1 lemon

cut into 4 wedges

1. In a large non-stick frying pan heat the olive oil over medium heat.
2. Add the onions leeks garlic and chicken strips. Saute for 5 minutes until the vegetables are translucent and chicken is slightly browned.
3. Add the tomatoes red pepper slices and continue to saute for another 5 minutes.
4. Add the rice tarragon broth and combine well. Bring to a boil and then reduce to simmer for 10 minutes.
5. Stir in peas and continue to simmer uncovered until broth is absorbed and the rice is tender 45 to 60 minutes.
6. To serve divide onto individual plates. Garnish each with 1 tbsp parsley and 1 lemon wedge.