Chicken paella

Home
8 servings Prep: 20 mins, Cooking: 1 hr 30 mins
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A deliciously impressive one-dish meal.

By Food24 May 04 2015
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Ingredients (13)

1.7 kg chicken — pieces
sea salt and freshly ground black pepper
2 red pepper — large, sliced
1 onion — diced
2 garlic — cloves, finely chopped
150 g chorizo — sliced
80 ml sun-dried tomatoes — in vinaigrette - chopped
250 ml rice — arborio or long-grain
280 ml stock — chicken
175 ml wine — dry white
15 ml tomato purée
2.5 ml paprika
peas — frozen
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Method:

Season the chicken portions.

Heat half the olive oil in a large saucepan and fry the chicken portions until golden brown all over. Fry only a few pieces at a time.

Fry the peppers and onions in the same saucepan until soft – add more olive oil if necessary. Add the garlic and stir-fry for another minute. Add the chorizo and sun-dried tomatoes and stir-fry for a few minutes.

Pour the rice into the saucepan and stir until it’s thoroughly coated with oil. Add the stock, wine, tomato purée and paprika. Heat to boiling point and then reduce the temperature.

Place the chicken portions on top of the rice. It’s important for the rice to be completely covered with liquid. Simmer slowly for 50-60 minutes or until the rice and chicken are cooked. Stir in the peas shortly before serving.

Words and image:Home magazine

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