Chicken and Chorizo Paella

Chicken and Chorizo Paella

Hola. The smokiness from the paprika and the chorizo makes this a huge family favourite. Chicken and Chorizo Paella

Ingredients

• 1 Red capsicum, diced
• 1 Onion, diced
• 1 clove Garlic, minced
• 2 Chorizo, diced
• 2 Chicken breasts, diced
• 2 cups Arborio rice
• 400g can Tomatoes
• 1 Tbs Meal Inspirations Paella blend
• 1 litre Chicken stock, hot
• 1 cup Peas

Step 1

Saute capsicum, onion, and garlic in olive oil over medium heat.

Step 2

In a separate frypan, brown chorizo. Once browned, drain onto a paper towel.

Step 3

Add chicken to capsicum and brown for 1-2 minutes.

Step 4

Add arborio and stir to toast slightly.

Step 5

Add tomatoes and paella blend and stir to combine.

Step 6

Pour over half the hot stock. Stir through. Cover. No more stirring unless you want risotto. Cook over medium heat for 7 minutes.

Step 7

Add the remaining stock. Cook for a further 7 minutes.

Step 8

Sprinkle with peas. Cover. Cook for a further 3 minutes or until stock is almost completely absorbed.

Chicken and Chorizo Paella

Hola. The smokiness from the paprika and the chorizo makes this a huge family favourite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Servings 8

Ingredients

  

• 1 Red capsicum (diced)
• 1 Onion (diced)
• 1 clove Garlic (minced)
• 2 Chorizo (diced)
• 2 Chicken breasts (diced)
• 2 cups Arborio rice
• 400g can Tomatoes
• 1 tbsp Meal Inspirations Paella blend
• 1 litre Chicken stock (hot)
• 1 cup Peas

Instructions

 

• Saute capsicum, onion and garlic in olive oil over medium heat.
• In a separate frypan, brown chorizo. Once browned, drain onto paper towel.
• Add chicken to capsicum and brown for 1-2 minutes.
• Add arborio and stir to toast slightly.
• Add tomatoes and paella blend and stir to combine.
• Pour over half the hot stock. Stir through. Cover. No more stirring unless you want risotto. Cook over medium heat for 7 minutes.
• Add the remaining stock. Cook for a further 7 minutes.
• Sprinkle with peas. Cover. Cook for a further 3 minutes or until stock almost completely absorbed.

Notes

Can also be cooked in a pressure cooker. Bring to pressure for 8 minutes.