CHICKEN & CHORIZO PAELLA

Try swapping traditional seafood paella for a chicken and chorizo version – A hearty one-pan meal for all the family to enjoy!

 

Ingredients:

500g/1lb Chicken Boneless Thighs cut into bite sized pieces

100g/3.5oz Chorizo, sliced and halved

1 Small Onion, diced

1 Red Bell Pepper, diced

3 Cloves Garlic, crushed

1 Tin 400g/14oz Chopped Tomatoes

1 Teaspoon Smoked Paprika

1 Teaspoon Paella Rice Seasoning

1 Teaspoon Turmeric

Pinch Saffron

1 Cup Paella Rice

2 Cups Chicken Stock

3/4 Cup Frozen Findus Swedish Peas, defrosted

1/4 Cup Dry White Wine

Sliced Green Olives

Chopped Parsley

Salt/pepper

 

Method:

Heat 3 tablespoons olive oil in a large skillet.

Add the chicken, paprika, salt/pepper. Brown on all sides and remove from pan (they don’t need to be fully cooked through).

To the same pan add the chopped chorizo and fry until it releases its oils. Remove and set aside with the chicken.

Add a tablespoon olive oil and fry the onions and peppers together till softened, about 4 minutes.

Add in the garlic and stir through for about 1 minute, then add the white wine. Allow the wine to reduce, about 3 minutes.

Stir in the chopped tomatoes, chicken stock, saffron, turmeric and paella seasoning, then add the chorizo and chicken. Bring to a boil and add in the rice. The rice should be covered in liquid. Cover and simmer for 20 minutes, stirring occasionally.

Add the peas and olives to the pan and simmer for a further 5 minutes.

Garnish with freshly chopped parsley and lemon wedges on the side.

Enjoy!