Ingredients
- 4 tbsp Olive Oil
- 400g Chicken Breast Fillets—Diced
- 1 Large Onion - Finely Chopped
- 2 Cloves Garlic—Crushed
- 1 tsp Ground Turmeric
- 1 tsp Smoked Paprika
- 115g Chorizo Sausage—Peeled & Sliced
- 225g Paella Rice
- 1 Pint Chicken Stock
- Salt & Black Pepper
- 10 Cherry Tomatoes— Halved
- 1 Red Pepper—Seeded & Sliced
- 115g Frozen Peas
Method
- Heat the oil in a large non-stick pan and brown the Chicken on both sides.
- Add the Onion & Garlic, then stir in the Turmeric & Smoked Paprika.
- Cook for 2 minutes.
- Add Chorizo, Rice & Stock—Season to taste.
- Cover and continue to cook on a medium heat for 15 minutes.
- Add the Chopped Tomatoes, Red Pepper & Frozen Peas.
- Cover and cook for a further 10 minutes or until the chicken is tender and the rice has absorbed the stock. (Stir from time to time add a little water if needed).
Tip
Serve with Wholegrain Cob Loaf - Enjoy
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
Excellent - Will definitely make this again and again. - 19 Feb 2017