serves
8
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • Cooking
PG
series • Cooking
PG
Ingredients
- ¼ cup (60 ml) olive oil
- Salt
- 700 g chicken wings, flats and drumettes only
- 200 g green beans, trimmed, cut into 5 cm lengths
- ½ can (about 150 g) butter beans, drained
- ½ cup passata
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- A good pinch of saffron, soaking in ¼ cup hot water
- 4 cups chicken stock
- 1 tbsp chicken stock powder
- 2 cups short or medium grain rice (e.g. koshihikari or arborio)
- Lemon wedges, roughly chopped parsley, to serve
Resting time: 5 minutes
Instructions
- Heat a large paella pan or large frying pan over medium heat. Add half the oil and fry the chicken wings until lightly browned, seasoning well with salt. Add the green beans, butter beans, passata and the sweet and smoked paprika and stir to combine. Cook for about 3 minutes, then add the saffron, chicken stock and stock powder and bring to a simmer.
- Simmer for about 5 minutes, then add the rice. Stir gently to mix everything together, then simmer for about 8 minutes. Reduce the heat to low and simmer for a further 10-12 minutes, or until the liquid is evaporated. You should be able to hear the rice begin to crackle on the base of the pan. Cover the pan and stand for a further 5 minutes, then uncover and serve with lemon wedges and a sprinkle of parsley.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
