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Spanish Recipes

The Birthday boys Chicken Paella

The Birthday boys Chicken Paella

The Birthday boys Chicken Paella

Recipe Development TeamPublished on January 28, 2015

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Why cheeky? Well, this chicken Paella has managed to sneak in some spicy chorizo for double meaty goodness. Bold, even by our own 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 towards it. It’s a real crowd-pleaser that you will love to cook again and again.

Tags:

Not Suitable for Coeliacs

•Lactose Free

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.

Total35 minutes

Active

DifficultyEasy

Ingredients

serving amount

1

Red Pepper

2

British Chicken Thighs

⅓

Diced Chorizo

1

Garlic Clove

½

Lemon

1

Cherry Tomatoes

1

Chicken Stock Pot

2

Rosemary

3

Flat Leaf Parsley

1

Basmati Rice

½

Yellow Pepper

Nutritional information

/ per serving

Energy (kcal)556 kcal

Energy (kJ)2326 kJ

Fat15 g

of which saturates5 g

Carbohydrate75 g

Protein31 g

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

Utensils

•Knife

•Pan

•Grill Pan

Cooking Instructions and Tips

Chop the chicken thighs into bite-sized chunks

1

Remove stalk and core from the peppers and cut into thin slices. Peel and finely dice the garlic. Finely chop the parsley leaves. Cut the tomatoes in half. Chop the chicken thighs into bite-sized chunks. Boil 300ml of water with the chicken stock pot.

Fry the chicken

2

Set hob to high heat and heat 2 tbsp of oil in a frying pan. Season the chicken well with salt and pepper. Add the chicken to the pan and fry for a few minutes. Once it is brown on all sides, remove and keep to the side.

3

Add another 2 tbsp of olive oil into the frying pan. Add the peppers and cherry tomatoes. Cook for a few minutes until they’ve softened up. Add in the garlic, a tsp of rosemary leaves and the chorizo.

Add half the parsley and the rice

4

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

Add the chicken stock

5

Add the chicken stock and chicken. Give everything a good stir. Reduce 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 soaked up, take the paella off the heat. Cover with a clean tea towel and leave for 5 mins. Serve with the remaining parsley and big wedges of lemon.

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