Chorizo & Chicken Paella
Try swapping traditional seafood paella for a chicken and chorizo version - A hearty one-pan meal for all the family to enjoy!
[adrotate group="2"] [adrotate group="4"]- 500g/17.6oz Boneless Chicken Thighs (cut into bite sized pieces)
- Chorizo (chopped)
- Small Onion (diced)
- Red Pepper (diced)
- 3 Cloves Garlic (crushed)
- 1 Tin (400g/14.1oz) Tomatoes (Diced)
- 1 Tsp Smoked Paprika
- 1 Tsp Paella Rice Seasoning
- 1 Tsp Turmeric
- Pinch Saffron Threads
- 1 Cup Paella Rice (or Arborio)
- 2 Cups Chicken Stock
- ¾ Cup Frozen Findus Swedish Peas (defrosted)
- ¼ Cup Dry White Wine
- Green Olives (Sliced)
- Parsley (Chopped)
- Salt & pepper
Heat 3 table spoons olive oil in a large skillet, add the chicken, paprika, salt & pepper.
Brown on all sides and remove from pan. Add the chorizo, brown on all sides, remove from pan and set aside with the chicken.
Add a tablespoon of 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. Add the white wine, allow the alcohol to cook off and liquid reduce about 3 minutes.
Stir in the chopped tomatoes, chicken stock, saffron, turmeric and paella seasoning.
Add back in the chorizo and chicken. Bring to a boil then add in the rice.
The rice should be covered in liquid. Cover and simmer for 20 minutes.
When the liquid has fully absorbed add in the peas and olives, mix all together.
Garnish with freshly chopped parsley and lemon wedges on the side.
Enjoy!