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Easy chicken and chorizo paella

Easy chicken and chorizo paella

This is a quick and easy family dinner, but can just as easily be served at a special feast.

  • Serves: 8
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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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

    1. 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.
    2. 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.
    3. 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.
    4. 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.