Record Breaking Chicken Paella

Name: Record Breaking Chicken Paella
Total time: 40 min
Yield: 2
Cuisine: Spanish
Ingredients: 2 Red Pepper; 1 Yellow Pepper; 3 Garlic Clove; 1 Flat Leaf Parsley; 1 Cherry Tomatoes; 5 British Chicken Thighs; 600 Boiling Water; 1 Chicken Stock Pot; 4 Rosemary; 2 Diced Chorizo; 350 Basmati Rice; 1 Lemon

Recipe Development TeamPublished on August 11, 2016

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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 Wonder

•Family Friendly

The quantities provided above are averages only.

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 war 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.

Total40 minutes

Active

DifficultyMedium

Ingredients

/ serving 4 people

Red Pepper

Yellow Pepper

Garlic Clove

Flat Leaf Parsley

Cherry Tomatoes

British Chicken Thighs

Chicken Stock Pot

Rosemary

Diced Chorizo

350

Basmati Rice

Lemon

Not included in your delivery

600

Boiling Water

Nutritional information

/ per serving

Energy (kcal)680 kcal

Energy (kJ)2845 kJ

Fat26 g

of which saturates8 g

Carbohydrate65 g

of which sugars7 g

Protein20 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Pan

Cooking Instructions and Tips

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.