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.
Ingredients
Method
- 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.
