Record Breaking Chicken Paella
This chicken paella has managed to sneak in some spicy chorizo for double meaty goodness. Bold, even by our standards! This is a great dish for sharing with friends and family - just put the pot in the middle of the table and watch the spoons, forks and... even hands fling themselves toward it. It’s a real crowd-pleaser that you will love to cook again and again.
Ingredients
2
Red Pepper
1
Yellow Pepper
3
Garlic Clove
1
Flat Leaf Parsley
1
Cherry Tomatoes
5
British Chicken Thighs
1
Chicken Stock Pot
4
Rosemary
2
Diced Chorizo
350
Basmati Rice
1
Lemon
Not included in your delivery
600
Boiling Water
Utensils
Instructions
Remove the stalks and cores from the peppers and cut into thin slices. Peel and grate the garlic (use a garlic press if you have one), finely chop the parsley leaves and cut the tomatoes into quarters. Chop the chicken thighs into bite-sized chunks. Pour the boiling water (amount as stated in the ingredient list) into a jug with the chicken stock pot and stir to dissolve. Pull the rosemary leaves from their sprigs
Heat a splash of olive oil in a frying pan on high heat. Season your chicken well with salt and pepper. Add your chicken to the pan and fry for a few minutes. Once brown on all sides, remove and keep to the side.
Add another splash of olive oil to the frying pan. Add your peppers and tomato.Cook for a few mins until softened. Add in your garlic, your rosemary leaves and the chorizo.
After 3 mins, add the rice and half of your parsley. Cook for a few minutes until your rice absorbs the oil.
Add your chicken stock and chicken. Give everything a good stir. Reduce the heat to medium-low and cook for 15-20 mins. Tip: Don’t stir - a good paella always has a crusty bottom!
Once the liquid has been soaked up, take your paella off the heat. Cover with a clean tea towel and leave for 5 mins. Serve with your remaining parsley and big wedges of lemon.
