one pot

Chicken & Chorizo paella

Prep: 15 Mins
Cook: 35 Mins

Ingredients

  • 4 Servings
  • 2 Servings
  • 1 Servings 

1 Tbsp Vegetable Oil

1 Green Pepper diced

1 Onion Diced

150 Grams Chorizo diced

2 Cloves Garlic minced

4 Chicken Breast cut into small cubes

1 Red Pepper diced

200 Grams Paella Rice

400 Grams Chopped Tomatoes

300 ML Chicken Stock

1 Tsp Paprika

1/2 Tsp Dried Oregano

160 Grams Frozen Peas

Lemon Wedges optional for serving

Instructions

  1. 1
    Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, diced red and green bell peppers, and sliced chorizo. Sauté for 2-3 minutes until the vegetables start to soften and the chorizo releases its oils.
  2. 2
    Add the chicken cubes to the pot and cook for about 5-6 minutes until they are browned on all sides. Stir in the long-grain rice, chopped tomatoes (with their juice), chicken stock, smoked paprika, dried oregano, salt, and black pepper. Mix well.
  3. 3
    Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
  4. 4
    Add the frozen peas to the pot. Stir everything together and cook for an additional 3-4 minutes until the peas are heated through.
  5. 5
    Remove from heat and let it sit for a few minutes.
  6. 6
    Serve the Spanish chicken and chorizo rice hot, garnished with fresh parsley and lemon wedges if desired.

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