Chicken & Shrimp Paella Blanca

AJI-GINISA® Flavor Seasoning Mix


  • 2 Tbsps. (30ml) Oil
  • 1 cup (100g) Onion, sliced
  • 1 Tbsp. (15g) Garlic, minced
  • 1/4 cup (50g) Red bell pepper, thinly sliced
  • 1/4 cup (50g) Green bell pepper, thinly sliced
  • 1 cup (125g) Carrots, cubes
  • 1/2 cup (125g) Sayote, cubes
  • 2 cups (400g) Raw rice, long grain
  • 2 Tbsps (30ml) White wine
  • 3/4 cup (125ml) Coconut cream
  • 1 cup (250ml) Coconut milk
  • 1 cup (200g) Chicken breast, thin slices
  • 1 1/2 packs (12g) AJI-GINISA® Flavor Seasoning Mix
  • 1/2 cup (150g) Shrimp, cleaned
  • 1/2 cup (60g) Green peas


  1. SAUTÉ. In a pan, heat oil. Sauté onion and garlic until fragrant. Add red and green bell pepper, carrots, sayote, and rice. Sauté for 5-7 minutes or until rice is slightly toasted.
  2. SIMMER. Add white wine then let it simmer until no more liquid. Add coconut cream, coconut milk, and chicken breast. Mix well.
  3. SEASON & SIMMER. Add AJI-GINISA® then mix well. Cover and let it simmer on low heat for 15 minutes or until rice is almost cooked. Add shrimp and green peas. Cover then cook for 3-5 minutes.
  4. SERVE. For a complete meal, transfer 1 1/2 cups rice, 1/4 cup chicken, and 2 pcs shrimp to a plate. Serve with 1 slice of mango.

Cooking Tips

To test whether the paella is cooked, use a spoon to taste a little rice from the edge of the pan – this rice will be cooked last as it’s the furthest away from the heat in the centre.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: - 1 1/2 cups with veggies (160g)
- 1/4 cup chicken (35g)
-2 pcs. Shrimp (25g)
- 1 slice Mango (70g)

Products Used

AJINOMOTO Ginisa® Flavor Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Shrimp contains Astaxanthin, a type of antioxidant which helps reduce inflammation of the heart.


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