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Chicken paella
Chicken paella
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
SunRice and taste.com.au present a simple and flavorful chicken paella for a satisfying weeknight meal.
Ingredients:
  • 125.00 ml frozen peas
  • 400g chicken thigh fillets, trimmed, cut into bite size pieces
  • 2 garlic cloves, thinly sliced
  • 1.25 gm sweet paprika
  • 573.75 gm chicken style liquid stock, heated
  • Pinch saffron threads
  • 1 chorizo, halved, sliced
  • 300.00 gm White Medium Grain Rice
  • 275g jar marinated artichoke hearts, drained
  • Lemon wedges, to serve
Instructions:
  • In a medium bowl, mix together the chicken, garlic, paprika, and half of the oil. Set aside. In a large jug, combine the stock and saffron.
  • In a large frying pan, heat the remaining oil over high heat. Sauté chorizo, stirring occasionally, until golden, about 4-5 minutes. Remove from the pan using a slotted spoon and set aside.
  • In the same pan, cook the chicken over medium heat for 5 minutes until browned. Add the chorizo back to the pan with the rice and stir well to coat the rice with oil. Pour in the stock mixture and bring it to a boil. Cover and cook over medium-low heat for 10 minutes. Sprinkle the peas over the dish and arrange the artichokes on top. Cover and continue cooking for another 5 minutes until the rice is tender. Remove from heat, let it stand covered for 5 minutes. Serve directly from the pan with lemon wedges.

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