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Chicken and chorizo paella

Yields6 Servings


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 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)

Nutrition Facts

Servings 0

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