Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes.
2. Cook onion & chicken
Heat a large frypan with oil over medium-high heat. Slice onion, add to pan with chicken strips. Cook for 4-5 minutes until onion has softened and chicken is sealed.
3. Add the sauce & zucchini
Grate in zucchini, pour in simmer sauce and 1/3 jar water. Simmer over medium-low heat 10 minutes.
4. Make yoghurt drizzle + salad
Stir to combine yoghurt with crushed garlic, 1 tbsp olive oil, salt and pepper.
Separate lettuce leaves and slice capsicums. Layer on a serving platter.
5. TOSS in THE rice
Fluff the rice with a fork then toss into sauce mix to combine well.
6. FINISH AND PLATE
Chop parsley. Scatter over paella and serve at the table with side salad and garlic yogurt drizzle.
Use the rice tub to quickly measure up x 1.5 amount of water.
Brown onion 1
Chicken stir-fry strips 300g
Paella simmer sauce 1 jar (240ml)
Natural Yoghurt 1/3 tub
Garlic 2 cloves
Baby cos lettuce 1
Red capsicum 1/2
Green Capsicum 1
" 1/3 bunch
FROM your pantry
olive + oil for cooking, salt, pepper