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Nutrition: per serving

  • kcal563
  • fat16g
  • saturates5g
  • carbs62g
  • sugars5g
    low
  • fibre7g
    high
  • protein38g
    high
  • salt1.9g
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Method

  • step 1

    Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over – don’t cook completely. Once browned, transfer to a plate.

  • step 2

    Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.

  • step 3

    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 stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.

  • step 4

    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 and parsley.

Recipe from Good Food magazine, March 2016

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Comments, questions and tips (85)

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Overall rating

A star rating of 4.8 out of 5.374 ratings

rhiannon.lee61180

I don’t really measure when cooking, but for two people I did one onion, 200g of rice with about 600ml of stock. About 140g of peas. The same amount of seasoning. Half a chorizo ring. Was delicious and will cook again.

sburrowsTkV_a3Rx

tip

Cook it on a high heat at the end to caramelise the bottom slightly.

jesspoulton01945439

Made this today we didn’t have saffron or turmeric so used smoked paprika, a little cumin and ginger and it can out delicious but we would use less peas next time and also had to add a little more water

ambooky

I found this took longer and needed more stock, despite simmering very slowly. The squeeze of lemon lifted it beautifully! Made it as per the recipe but think mussels would be a great addition as would green beans in season.

brazen-luke03428

Terrible! I let it simmer for 20 paella rice didn't cook! So i had add more water and after more than 1 hour still raw paella rice.

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