Quick Chicken And Chorizo Paella
Serves
4
– 6Preparation
10
minutesCooking
30
minutesIngredients
1 1 red capsicum
500 g 500 chicken thighs
100 g 100 chorizo
2 cups 2 arborio rice
240 jar 240 chicken chorizo paella meal base
1 L 1 chicken stock
Chopped parsley leaves and lemon wedges, to serve (optional)
- From your pantry
Olive oil
Method
- Slice capsicum into thin strips, dice the chicken into small dice and cut chorizo into 5mm slices.
- In a paella-type dish or low-sided heavy-based casserole pan, heat a little olive oil over high heat. Once hot, add chicken and cook for 3-4 minutes. Add chorizo and capsicum and cook for further 3-4 minutes, or until all are golden.
- Stir in rice and paella sauce and cook for 2 minutes, stirring occasionally. Pour in stock, then stir to combine. Bring to the boil, then reduce heat so the liquid reduces until just enough liquid covers the rice. Turn down to low and cover with a lid. Cook rice for 5 minutes.
- Remove lid. The rice should be cooked, soft and juicy. Serve topped with parsley and a squeeze of lemon juice, if using.
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