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Spanish Recipes

The Cheeky Chicken Paella

The Cheeky Chicken Paella

The Cheeky Chicken Paella

Recipe Development TeamPublished on August 03, 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

•Healthy

•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

DifficultyMedium

Ingredients

/ serving 2 people

1

Red Pepper

½

Yellow Pepper

1

Garlic Clove

2

Flat Leaf Parsley

1

Cocktail Tomato

2

British Chicken Thighs

1

Chicken Stock Pot

2

Rosemary

⅓

Diced Chorizo

1

Basmati Rice

½

Lemon

Nutritional information

/ per serving

Energy (kJ)2326 kJ

Energy (kcal)556 kcal

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

•Pot

•Grill Pan

•Bowl

Cooking Instructions and Tips

Chop your vegetables

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 and then into quarters. Chop the chicken thighs into bite-sized chunks. Boil 600ml of water with the chicken stock pot.

Fry your chicken

2

Set hob to high heat and heat 1 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 1 tbsp of olive oil into the frying pan. Add the peppers and tomatoes. Cook for a few mins until they’ve softened up. Add in the garlic, a tsp of rosemary leaves and the chorizo.

Cook the rice until it absorbs the oil

4

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

Add the stock to the pan

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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