Easy chicken and chorizo paella
This is a quick and easy family dinner, but can just as easily be served at a special feast.
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Loading... Ingredients
- 30 ml (2 tbsp) olive oil
- 200 g chorizo sausage or any spicy sausage of choice, sliced
- 1 large brown onion, finely chopped
- 3 cloves garlic, crushed
- 1 kg chicken pieces (thighs and legs)
- ½ cup dry white wine
- 1 litre (5 cups) chicken stock
- 500 ml (2 cups) Spekko Long Grain Parboiled Rice
- 5 ml (1 tsp) turmeric
- 1 X 410 g can chopped tomatoes
- 7,5 ml (1 ½ tsp) paprika
- 250 ml (1 cup) frozen peas
- 250 ml (1 cup) frozen diced carrots
Method
- Heat tablespoon of oil in a large deep saucepan over medium-high heat. Add the chorizo and cook, stirring for 3 minutes. Drain chorizo on a plate covered with a paper towel.
- Add remaining tablespoon of oil to a large pot with onions and garlic and cook until the onions are soft and translucent and the garlic has become fragrant.
- Add the chicken pieces. Cook and turn over until evenly golden browned. Add wine and ½ cup of the stock. Reduce heat and cook uncovered turning occasionally until the liquid has almost evaporated.
- Add the rice, turmeric, tomatoes, paprika and the rest of the stock. Bring to a simmer and cook uncovered stirring occasionally. When liquid is almost absorbed add peas and carrots and remaining stock. Cook on medium-low heat until liquid is just absorbed. Season with salt and pepper to taste and serve.