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Chicken and Chorizo Paella

By keswales (GoodFood Community)
  • Rating: 5 out of 5.64 ratings
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Delicious seafood-free version of the classic paella
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Ingredients

  • 400-500g chicken mini fillets
  • 4 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp ground turmeric
  • 115g chorizo sausage, peeled
  • 225g long grain rice
  • 600ml chicken stock
  • 4 tomatoes, skinned, seeded and chopped
  • 1 red pepper, seeded and sliced
  • 115g frozen peas
  • salt and black pepper

Method

  • STEP 1
    Heat the oil in a large non-stick pan and brown the chicken on both sides. Add the onion and garlic, and stir in the turmeric. Cook for 2 minutes.
  • STEP 2
    Slice the chorizo and add to the pan with the rice and stock. Bring to the boil and season to taste, then cover and continue to cook on a medium heat for 15 minutes.
  • STEP 3
    Add the chopped tomatoes, sliced red pepper and frozen peas, and cook for a further 10 minutes or until the chicken is tender and the rice has absorbed the stock.
  • Comments, questions and tips

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    Overall rating

    Rating: 5 out of 5.64 ratings
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