CARIBBEAN CHICKEN BREAST RECIPES RECIPES

Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.

Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.

Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.

Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.

Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.

Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.

Cook the noodles in a pan of boiling water for 3 minutes. Drain, run under cold water and toss with ½ tsp sesame oil.

Mix the chicken with the dark soy sauce and coat with the five-spice and cornflour. Heat 2 tsp oil in a wok or large frying pan over a high heat, then add the chicken and stir-fry for 2-3 minutes until cooked.

Add the red pepper and stir-fry for 1 minute, then add the beansprouts and spring onion and briefly stir-fry.

Add the noodles. Season with the light soy sauce and the remaining sesame oil and serve.