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Chicken and Chorizo Paella

A flavourful and colourful rice dish, perfect for meals with family.

Method:

  1. Chop the chorizo and chicken thighs into small chunks. Set aside.
  2. Finely chop the onion, green pepper and red pepper. Peel the garlic cloves. Set aside.
  3. Heat the olive oil in a large flat pan on a medium-high heat. Add the whole garlic cloves and cook for 2 minutes.
  4. Add the onion and stir. Cook for 2 minutes.
  5. Add the chicken and chorizo. Cook for 5 minutes.
  6. Add the peppers and mix thoroughly. Cook for 2 minutes.
  7. Crumble in the stock cube and add the rice. Stir thoroughly and cook for 1 minute.
  8. Add 750ml of boiling water. Next, add the paprika and turmeric. Stir thoroughly to combine.
  9. Turn down the heat and simmer for 10-15 minutes, or until the rice grains are tender. There is no need to stir.
  10. Add the frozen peas and stir in. Cook for a further 3 minutes.
  11. Serve with a lemon wedge per person and a sprinkling of chopped fresh parsley.

 

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Amy Win
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Chicken and Chorizo Paella

A flavourful and colourful rice dish, perfect for meals with family.

COOK 35 MINS
4 SERVINGS

Ingredients

  • Chorizo – ½
  • Boneless Chicken Thigh – 2
  • White Onion – 1
  • Green Pepper – ½
  • Red Pepper – ½
  • Olive Oil – 2 tbsp
  • Garlic – 4 cloves 
  • Vegetable Stock Cube – 1  
  • Arborio Rice – 4 handfuls 
  • Sweet Paprika – 1 tsp 
  • Turmeric – ½ tsp 
  • Frozen Peas – 70g
  • Lemon Wedges – 4 
  • Fresh Parsley – 20g