Chicken Paella
Nutrients
Per serving
Steps
Heat the olive oil in a deep frying pan and brown the chicken all over for approx 10 mins and then remove to a plate
Reduce the heat and add the onions and cook for 10 mins until soft, then add the garlic and capsicum for another minute
Whilst the onions ect are cooking, heat the stock until boiling and then keep simmering
Add the chorizo for another 5 mins and then add the spices and tomato paste, followed by the rice and stir throughly
Slowly add the hot stock and once boiling add the chicken and turn heat to a simmer for about 20 mins, stirring occasionally
Add the peas to the pan and simmer for another 5 mins until rice and chicken are cooked
Season well and add the chopped parsley and lemon wedges to serve
Ingredients
| 1 | Chorizo (approx 30 cm long and thickly sliced) |
| 8 | Chicken thighs with bone |
| 1 | Red onion (finely chopped) |
| 2 | Garlic cloves (finely chopped) |
| 1 | Red capsicum |
| 1 tbsp | Olive oil |
| 1 tsp | Smoked paprika |
| 1 tsp | Tumeric |
| 1 | Pinch of saffron |
| 2 tbsp | Tomato paste |
| 1 cup | White rice |
| 120ml | White wine |
| 750ml | Chicken or vegetable stock |
| 200g | Frozen peas |
| 1 | Lemon |
| 1 tbsp | Parsley chopped |
