HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRecord Breaking Chicken Paella
Record Breaking Chicken Paella

Record Breaking Chicken Paella

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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.

Tags:One Pot WonderFamily Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Red Pepper

1 unit(s)

Yellow Pepper

3 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 punnet(s)

Cherry Tomatoes

5 unit(s)

Chicken Thigh

1 unit(s)

Chicken Stock Pot

4 sprig(s)


2 pack(s)


350 grams

Basmati Rice

1 unit(s)


Not included in your delivery

600 milliliter(s)

Boiling Water

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2845.12 kJ
Energy (kcal)680 kcal
Fat26.0 g
of which saturates8.0 g
Carbohydrate65 g
of which sugars7.0 g
Protein20 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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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.