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.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
/ serving 4 people
/ serving 4 people
Flat Leaf Parsley
Chicken Stock Pot
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.