My Weight Waters journey started almost 20 years ago now. Diets when you don’t eat salad and fruit are not the easiest, so I have never thought they would work for me. Then when you see your brother at your wedding looking a lot thinner, and finding out he was going to Weight Watchers, made me wonder perhaps it might work.
After our honeymoon, Jane convinced me to give it a try. I agreed to sign up for a week and if it didn’t work that was it. Well luckily it did work, and I went back, and kept going back. I have mentioned before in a different blog, that the first Weight Watchers cookbook I bought was the 35 years favourites recipes. Now, 20 year later a number of these recipes make up our go to meals.
Back then, I was a lot more fussy about what I would eat, some might say I still am, but I’m nowhere near as bad now as I was. When I use to hear Paella back then, I though mussels and monkfish in my rice no thanks you, but then I see a picture in this book which look pretty good. I was surprised to read Quick and Easy Chicken and Bacon Paella, I thought, I could try that, and the rest is history.
I now always have Aborrio rice in my cupboard, and paprika and turmeric never last long in my spice rack. I made this tonight for dinner, and after watching my son almost remove the paint from the bowl and the daughter just stop short of licking it clean, I think it’s one of their favourites as well.
Serves: 4
Prep Time: 15min
Cook Time: 25min
Ingredients:
1 Tsp Vegetable Oil
4 Bacon medalians
350g Chicken Breasts diced
1 Onion chopped
1 Clove Garlic crushed
1 Whole Red Pepper
1 Whole Green Pepper
200g Aborrio rice
1 Tbsp Paprika
1 Tsp Turmeric
2 Tsp Dried Marjoram
850ml of Chicken Stock
125g Frozen Peas
Salt & Pepper
Steps:
- Heat the oil in a large stock pan and stir fry the bacon and the chicken for 2 minutes, then add the onion, garlic and chopped peppers.
- Continue to cook for about 3 minutes, stirring occasionally. Mix in the paprika, turmeric, marjoram and the rice and cook for 1 minute till the chicken is coated in the spices.
- Pour in the stock and bring to the boil stirring well. It will look very wet, don’t worry the rice will soak it up. Season to taste, turn the heat down to a simmer and clover with a lid,
- Cook for 15 minutes stirring after 8 minutes, if there is still stock left, cook a little longer. Only remove the lid once when you stir.
- Add the peas and cook for another 3 minutes.
- Remove from the heat, cover with the lid again and let it stand for 5 minutes before serving.
As with all my stuff feel free to add and remove whatever you like, I think I use a lot more paprika and turmeric these days as well as extra peppers.
Let me know in the comments if you like it and make it, I would to know what you think.
Cooking by Matt 