Chicken and Chorizo Rice with Peas
A paella-style rice cooked in one wide pan, with smoky chorizo oil, tender chicken and sweet peppers. Squeeze over lemon to finish.
Ingredients
- Boneless chicken thighs500 g
- Cooking chorizo100 g
- Onion1 pc
- Red pepper1 pc
- Garlic2 cloves
- Smoked paprika1 tsp
- Paella rice250 g
- Chicken stock750 ml
- Frozen peas100 g
- Lemon1 pc
Method
- 01
Heat a large, wide frying pan over medium-high heat and fry the sliced chorizo for 3 minutes until it releases its red oil, then lift out. Add the chicken, cut into bite-sized pieces, and brown in the oil for 5 minutes. Lift out.
- 02
Add the chopped onion and pepper and cook for 6 minutes until soft, then stir in the garlic and paprika for 1 minute.
- 03
Stir in the rice to coat it in the oil, return the chicken and chorizo, pour in the hot stock and season. Bring to the boil and simmer without stirring for 18 minutes.
- 04
Scatter the peas over, cover with a lid or foil and cook on low for 5 minutes more, until the rice is tender and the chicken is cooked through.
- 05
Take off the heat and rest for 3 minutes, then serve with lemon wedges.
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