Chicken & chorizo paella

Chicken & chorizo paella

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(11 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4

Try swapping traditional seafood paella for a chicken and chorizo version -  a hearty family supper for four

Nutrition and extra info

Nutrition: per serving

  • kcal563
  • fat16g
  • saturates5g
  • carbs62g
  • sugars5g
  • fibre7g
  • protein38g
  • salt1.9g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 chicken breasts fillets, cut into chunks
  • 2 small onions, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 fat garlic clove, crushed
  • 140g cooking chorizo, sliced
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • pinch of saffron
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 300g paella rice
  • 850ml hot chicken or vegetable stock
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 200g frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 lemon, cut into wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ small pack parsley, finely chopped, to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat the oil in a deep frying pan over a high heat. Add the chicken and brown all over – don’t cook completely. Once browned, transfer to a plate. Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins.

  2. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils. Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the hot stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.

  3. Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon wedges and chopped parsley.

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Comments, questions and tips

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cshobbs
25th Aug, 2017
2.55
I thought this was really tasty but the others in my house want less flavour next time!
carmca
20th May, 2017
This has become one of my favourite dinners. Freezes and reheats well. I substitute spinach for the peas (I hate peas) and it works great. Don't put spinach in if freezing. Just add the fresh spinach on top when microwaving
swavsav
25th Oct, 2016
5.05
I made this, omitting the saffron, and it was delicious. Friends loved it. I understand that chorizo is not a traditional Spanish recipe but why not, it adds great flavour.
ClaireC by the Sea's picture
ClaireC by the Sea
6th Oct, 2016
It's in the pan now...looking and tasting delicious. Such an easy recipe. I followed it largely as is, though didn't have any saffron and also used dry parsley during the cooking rather than fresh at the end. I also needed to add more stock whilst it was cooking as the paella rice was still hard. Probably an extra 150mls worth and put the lid on the pan for ten minutes after the pea stage, just to help cook the rice a bit more. I put some large uncooked prawns in for the last ten minutes too and these have cooked through a treat. Really tasty dish...will use this as my basic recipe and get a bit more adventurous with it next time. Squid rings here I come!!
matthewjhopkins...
16th Jul, 2016
3.8
A tasty recipe. I used regular rice as i couldn't get hold of paella rice at short notice. I found that i needed to add extra stock during cooking to stop it drying out too much. I think i added about 500 ml during the cooking.
Dollscot's picture
Dollscot
23rd Jun, 2016
5.05
This recipe is amazing, my partner and I love it. I have used this recipe both as a midweek meal and for a dinner party, both times it went down great with everyone. It's also super easy to pre prep if you want to. I also love the way you can put the stock in and just keep one eye on it, whereas with most Pealla's you have to watch it the whole time and keep stirring. If you like chicken, chorizo and easy but great meals I would recommend this recipe
jennymaggs
14th May, 2016
Really tasty, great flavours, I used boneless chicken thighs which worked well. Would definitely make again. A good one pan dinner with little washing up.
s.j.king@btinte...
9th Mar, 2016
5.05
Made this tonight, absolutely delicious and very, very easy to make. A really tasty mid-week meal.
LaineyQ78's picture
LaineyQ78
5th Mar, 2016
Can anyone tell me if it is safe to reheat leftovers?
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