Easy Chicken Paella

2 tsp smoked paprika

2 tsp ground turmeric

6 chicken thighs on the bone

2 tbsp olive oil

1 large brown onion

3 garlic cloves

3.5 litres chicken stock

2 cups arborio rice

400 g can tomatoes

3/4 frozen peas

Place oil in pan, cook onions and garlic.  Add spices and chicken stirring through and cook until brown.  Add a quarter of chicken stock and add the rice cook for 5 minutes.  Add the tomatoes and rest of stock.  Cook for 45 minutes on low heat until the rice is cooked, add peas in last five minutes.

Note:  chorizo sausage is nice in this, I did not add it as I wanted a less fattening meal.

My daughter ate all of hers, at first she was upset as she felt it looked yuck but once she tasted it she polished it off.  It is simple but once again tasty.