Recipes › Dinner

• Dinner
• 50 min
• Dairy-Free
• Gluten-Free

Chicken and chorizo paella

Smoky paella with chicken thighs and chorizo.

Calories

620

Protein

37 g

Carbs

72 g

Fat

19 g

Per serving. Makes 4 servings.

Ingredients

• 2 tbsp Olive oil
• 500 g Chicken thigh, skinless
• 100 g Chorizo
• 1 Onion
• 1 Red bell pepper
• 2 Garlic
• 1 tsp Smoked paprika
• 300 g Short-grain rice, dry
• 900 ml Chicken stock
• 150 g Peas, frozen

Contains: Celery. Always check the labels of what you buy.

Method

1. Cut the chicken into bite-sized pieces and slice the chorizo. Peel and chop the onion, deseed and slice the pepper and crush the garlic.
2. Heat the oil in a paella pan or large frying pan and brown the chicken and chorizo for 5 minutes.
3. Add the onion, pepper, garlic and smoked paprika and cook for 5 minutes.
4. Stir in the rice, pour in the stock and spread out evenly. Simmer for 20 minutes without stirring, scattering over the peas for the last 5.
5. Check the rice is tender and the chicken cooked through, then cover and rest for 5 minutes before serving.

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