Chicken Paella with Peppers and Peas A Spanish dish with an Israeli zest, perfect as a healthy and delicious dinner option! INGREDIENTS: For the chicken: 700g chicken fillet 7 tbsp canola oil 1 tbsp chopped garlic 1 tbsp hot (or sweet) paprika For the paella: 2 chopped onions 1 red pepper cut into small cubes 1 sliced ​​hot pepper 1 ½ cups round rice 1 tsp turmeric ½ tbsp salt 1 tsp ground black pepper 1 cup green Peas 4 cups boiling water 1 cup chopped coriander Serve with ½ cup chopped coriander (or parsley) DIRECTIONS: 1. In a bag, mix the chicken fillet pieces with the garlic and paprika until they are well coated in the spices. 2. Heat the oil in a large pot and fry the chicken fillet for about 3 minutes on each side while moving the chunks on the pan with a wooden spoon to prevent sticking. 3. Remove the chicken with tongs from the pan and set aside. Add the onion, peppers and stir to the pan. 4. Add the rice and spices and cook while stirring for about 4 minutes. 5. Add the peas and boiling water. 6. Lower the heat, stir and add the chicken fillet and coriander to the pan. 7. Cover and cook over low heat for about 25 minutes. At the end of cooking leave the pan covered for another 5 minutes. 8. To serve: Sprinkle coriander or chopped parsley on top. Source: Walla News