Chicken paella with chorizo

Name: Chicken paella with chorizo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 100 g Chorizo sausage thinly sliced; 400 g Skinless chicken breast thinly sliced; 1 tbs Olive oil; 1 medium Brown onion thinly sliced; 1 medium Red capsicum thinly sliced; 3 clove(s) Garlic crushed; 1 tsp Smoked paprika; 200 g Rice, white, dry; 400 g Canned diced tomatoes (1 x 400g can); 1 tsp Dried saffron strands; 1.5 cup(s) Chicken stock (275ml); 1 medium Lemon(s) wedges, to serve; 0.5 cup(s) Fresh flat-leaf parsley chopped, to serve

Points®

Total Time

55 min

Prep

15 min

Cook

40 min

Serves

Difficulty

Moderate

If you're looking for a delicious and flavourful meal to impress your guests, look no further than this chicken paella with chorizo recipe. This Spanish dish is a one-pot wonder that is sure to become a family favourite with its spicy chorizo, tender chicken, and aromatic blend of saffron and paprika. With a few simple ingredients, including onion, capsicum, garlic, and canned tomatoes, you can create a hearty and satisfying meal that will leave everyone asking for seconds. Don't forget to sprinkle with fresh parsley and serve with lemon wedges for a touch of brightness and acidity.

Ingredients

Chorizo sausage

100 g, thinly sliced

Skinless chicken breast

400 g, thinly sliced

Olive oil

1 tbs

Brown onion

1 medium, thinly sliced

Red capsicum

1 medium, thinly sliced

Garlic

3 clove(s), crushed

Smoked paprika

1 tsp

Rice, white, dry

200 g

Canned diced tomatoes

400 g, (1 x 400g can)

Dried saffron

1 tsp, strands

Chicken stock

1½ cup(s), (275ml)

Lemon(s)

1 medium, wedges, to serve

Fresh flat-leaf parsley

½ cup(s), chopped, to serve

Instructions

Heat a large heavy-based frying pan or paella pan over medium heat. Add chorizo and cook for 1–2 minutes each side or until golden. Transfer to a plate. Add chicken to pan and cook, turning, for 3–4 minutes or until browned. Transfer to a plate.
Heat oil in same pan. Add onion, capsicum and garlic and cook, stirring, for 5 minutes or until softened. Add paprika and rice and cook, stirring, for 1 minute.
Add tomatoes, saffron and stock and bring to the boil. Return chicken and chorizo to pan and reduce heat to low. Simmer, covered, for 20–25 minutes or until rice is tender. Sprinkle with parsley and serve with lemon wedges.

Notes

Saffron is an expensive spice but a little goes a long way. It’s traditionally used in Paella and other rice dishes to impart a subtle flavour and a rich golden colour. You’ll find it in the herb and spice aisle in supermarkets.

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Chicken paella with chorizo

Ingredients

Instructions

Notes

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