CHICKEN & CHORIZO PAELLA

Chicken & chorizo paella image

Try swapping traditional seafood paella for a chicken and chorizo version - a hearty family supper for four

Provided by Chelsie Collins

Time 50m

Number Of Ingredients 13

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Ingredients

1 tbsp olive oil
2 chicken breasts fillets, cut into chunks
2 small onions, finely sliced
1 fat garlic clove, crushed
140g cooking chorizo, sliced
1 tsp turmeric
pinch of saffron
1 tsp paprika
300g paella rice
850ml hot chicken or vegetable stock
200g frozen peas
1 lemon, cut into wedges, to serve
½ small bunch of parsley, finely chopped, to serve

Steps:

Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.

Nutrition Facts : Calories 563 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium