September 3, 2018 6:34 am
Who says Paella is only a seafood dish? Spice up the Spanish dish by following our Chorizo Chicken Paella recipe below. You’ll want to make extra of this one!
2 tbsp olive oil
1/2kg Lynca Meats chorizo, sliced
1/2kg chicken breast, cubed
1 onion, chopped
1 red pepper, chopped
2 tsp crushed garlic
2 cups rice
2 cups chicken broth
½ cup fresh or frozen peas
1 tomato, chopped
Salt and pepper to taste
- Heat a non-stick pan over medium-high heat. Add 1tbsp olive oil and chicken, cooking until browned on all sides. Remove the chicken and place it in a dish.
- Heat remaining oil in a pan and add onion and garlic. Fry until softened. Add chorizo and cook until lightly browned, about 2 minutes. Stir in rice, broth, tomatoes and salt.
- Bring to a boil and add the chicken. Cover with a lid, reduce heat to low and cook until rice is tender and chicken is cooked.
- Remove from heat, stir in peas, cover and let stand until peas are heated through.