Chicken and Chorizo Paella
Chicken and Chorizo paella is a flavor packed recipe that the whole family will lovely. This aromatic dish is a taste and texture sensation.
Servings: 8
Calories: 636kcal
Equipment
- 1 Cast iron skillet or saute pan with lid
- 1 Paper towel
- 1 Medium bowl to put the cooked chorizo before adding back to the bowl
- 1 Kitchen Tongs
- 1 Wooden spoon this won't scratch the surface of the pan
Ingredients
- 2 chorizo thinly sliced
- 2 tbs peanut oil
- 4 chicken thighs boneless, skinless, cut into 1-2cm pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 onion skin peeled,finely diced
- 2 cup frozen peas
- 1 tablespoon garlic chunky, minced
- 1 red capsicum (red pepper) deseeded and finely chopped
- 1 green capsicum (green pepper) deseeded and finely chopped
- 1 cup corn drained and rinseed
- 2 cups basmati rice
- 1 teaspoon tumeric
- ½ teaspoon cumin
- 2 cups/ 500 ml chicken stock (chicken broth)
- 400 grams/ diced tomatoes
- 1 cup/250 ml white wine
Garnish (optional):
- parsley stems removed, finely chopped
- limes chopped into wedges
Instructions
- Cook chorizo: add sliced chorizo to pan and cook for 3-4 minutes. Once cooked, remove from pan and place in paper towel lined bowl. Note
- Cook chicken: add the peanut oil to the pan as well as the chopped chicken thighs, salt and pepper. Cook till the chicken is white with no pink juices.
- Onion and peas: once the chicken is cooked, add the diced onion and frozen peas. Cook until the onion has softened and the peas are cooked.
- Garlic, corn and capsicum (peppers): next add the garlic, corn and capsicum and cook for 2 -3 minutes.
- Rice: sprinkle the rice evenly over the top of the pan then add the turmeric and cumin.
- Liquids: pour in the chicken stock, wine and diced tomatoes. Bring the dish to the boil, then reduce the heat and allow to simmer for around 15 minutes. During this time give the paella a stir reasonably regularly.
- Cooked chorizo: once all of the liquids have been absorbed, add the cooked chorizo back to the pan. Allow to heat through.
- Garnish: sprinkle parsley over the top of the paella and place some lime wedges on the surface. The provide bowls, forks and spoons and everyone can dive on it!
Notes
- Note 1 - Chorizo: you won't need to add oil when cooking the chorizo. This is because it is high in fat and that will help cook it. However depending on the type of pan you are using you might want to season it (brush with oil). I use a little peanut oil and make sure the base and sides of the pan are nourished with the oil.
Nutrition
Calories: 636kcal | Carbohydrates: 56g | Protein: 26g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 88mg | Sodium: 222mg | Potassium: 617mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1132IU | Vitamin C: 53mg | Calcium: 62mg | Iron: 4mg