Chicken paella

Chicken paella


This hearty chicken paella makes a deliciously easy weeknight dinner. Proudly brought to you by SunRice and

The ingredient of Chicken paella

  1. 400g chicken thigh fillets, trimmed, cut into bite size pieces
  2. 2 garlic cloves, thinly sliced
  3. 1/2 teaspoon sweet paprika
  4. 2 tablespoons olive oil
  5. 2 1/4 cups Massel chicken style liquid stock, heated
  6. Pinch saffron threads
  7. 1 chorizo, halved, sliced
  8. 1 1/2 cups SunRice White Medium Grain Rice
  9. 1/2 cup frozen peas
  10. 275g jar marinated artichoke hearts, drained
  11. Lemon wedges, to serve

The instruction how to make Chicken paella

  1. Combine chicken, garlic, paprika and half of oil in a medium bowl. Set aside. Place stock and saffron in a large jug.
  2. Heat remaining oil in a large frying pan over high heat. Cook chorizo, stirring, for 4-5 minutes or until golden. Set aside with a slotted spoon.
  3. Cook chicken in same pan over medium heat for 5 minutes or until browned. Return chorizo to pan with rice. Stir to coat rice with oil. Add stock mixture. Bring to the boil. Cover and cook over medium-low heat for 10 minutes. Working quickly, sprinkle over peas and arrange artichokes on top. Cook, covered, for another 5 minutes or until rice is tender. Remove from heat. Stand, covered, for 5 minutes. Serve from the dish with lemon wedges.

Nutritions of Chicken paella


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