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HelloFresh
HelloFresh
Record Breaking Chicken Paella

Record Breaking Chicken Paella

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3.5 / 4 Ratingout of 440 ratings
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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 Box
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients

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 Thighs

1 unit(s)

Chicken Stock Pot

4 sprig(s)

Rosemary

2 pack(s)

Chorizo

350 grams

Basmati Rice

1 unit(s)

Lemon

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
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pan
Instructionsarrow up iconarrow up icon
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Chop the chicken
Chop the chicken
1

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

Fry the chicken
Fry the chicken
2

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.

3

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.

4

After 3 mins, add the rice and half of your parsley. Cook for a few minutes until your rice absorbs the oil.

Add the stock
Add the stock
5

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!

6

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.