Chicken And Chorizo Paella
Transport yourself to sunny Spain with this flavorful chicken and chorizo paella recipe. Bursting with vibrant colors and savory aromas, each bite of this delicious dish is a trip to the Mediterranean. The tender chicken, spicy chorizo, and fragrant rice are perfectly complemented by the sweet tomatoes, crunchy red peppers, and delightful peas. Bring the taste of Spain to your kitchen with this easy-to-follow recipe that will surely become a family favorite.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Yield
Serves 4
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