Chicken and chorizo paella
500 g diced chicken breast
250 g sliced chorizo
1 diced brown onion
1 tbsp minced garlic
1 diced red capsicum
1 tsp tumeric
1 tsp cumin
1 tsp paprika
1.50 cups rice
400 g tin of chopped tomatoes
2 cups chicken stock
2 cups baby spinach
1 cup frozen peas
1 cup tinned corn
1 punnet of cherry tomatoes
1
Cook chorizo in olive oil in a large fry pan and set aside
2
Add chicken, onion and garlic to the frypan and cook until browned
3
Add chorizo and all other ingredients and simmer for 15-20 minutes until rice is soft
4
Serve and enjoy topped with fresh tomatoes and parsley (optional)
Ingredients
500 g diced chicken breast
250 g sliced chorizo
1 diced brown onion
1 tbsp minced garlic
1 diced red capsicum
1 tsp tumeric
1 tsp cumin
1 tsp paprika
1.50 cups rice
400 g tin of chopped tomatoes
2 cups chicken stock
2 cups baby spinach
1 cup frozen peas
1 cup tinned corn
1 punnet of cherry tomatoes
Directions
1
Cook chorizo in olive oil in a large fry pan and set aside
2
Add chicken, onion and garlic to the frypan and cook until browned
3
Add chorizo and all other ingredients and simmer for 15-20 minutes until rice is soft
4
Serve and enjoy topped with fresh tomatoes and parsley (optional)