Chicken and Chorizo Paella
Try swapping traditional seafood paella for a chicken and chorizo version – a hearty family supper for four
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over – don’t cook completely. Once browned, transfer to a plate.
Step 2
Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
Step 3
Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
Step 4
Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.
- Ingredients
- Based on 4 servings
-
2 Onions, finely sliced 1x Sainsbury's Onions Loose -
300g Paella Rice 1x Sainsbury's Spanish Paella Rice 500g -
1 Garlic Clove, crushed 1x Sainsbury's Garlic -
1 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 250ml -
2 Chicken Breasts Fillets, cut into chunks 1x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 320g -
1 tsp Turmeric 1x Sainsbury's Turmeric 48g -
1 Lemon, cut into wedges, to serve 1x Sainsbury's Lemons -
1 tsp Paprika 1x Sainsbury's Paprika 44g -
140g Cooking Chorizo, sliced 1x Sainsbury's Inspire to Cook Cooking Spanish Chorizo 190g -
850ml hot Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
0.5 small bunch of Parsley, finely chopped, to serve 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
200g Frozen Peas 1x Sainsbury's Garden Peas 910g -
pinch of Saffron 1x Sainsbury's Saffron 0.4g