Go-to winter chicken and chorizo paella
If you’ve ever wanted to make a traditional Spanish paella but thought it was too difficult for an everyday meal, never fear. Our simple one-pot version has all the flavour without the effort, so you can get it on the table easily for dinner tonight.
- 4 tablespoons olive oil
- 3 skinless chicken breasts, cut into 4cm pieces
- 2 onions, finely chopped
- 400g can chickpeas, rinsed and drained
- 300g jar chargrilled capsicums, sliced
- 2 garlic cloves, crushed
- 2 cups paella rice
- 2 chorizo sausages, thinly sliced
- 1.5 litres (6 cups) hot chicken stock
- 2 teaspoons smoky paprika
- ¾ cup frozen peas
- Parsley, chopped, to serve
- Preheat the oven to 200°C (180°C fan forced). Heat 2 tablespoons of the oil in a 30cm heat-proof, ovenproof frying pan over medium heat. Add the chicken and cook for 6 minutes, or until golden brown on all sides. Remove from the pan and set aside for later.
- Add the remaining oil to the pan. Add the onion and cook for 2 minutes, then stir in the chickpeas, capsicum and garlic and cook for 3 minutes. Stir in the rice and cook until the grains are transparent. Return the chicken to the pan. Arrange the sliced chorizo over the top.
- Add the hot stock and paprika to the pan, season with salt and pepper, then stir gently. Scatter the peas over the top and bake in the oven for 30 minutes, or until the rice is just tender. Remove from the oven, cover loosely with a clean tea towel and stand for 5 minutes before serving.
If you prefer, you can omit the chickpeas and chorizo.
This can also be cooked in a frying pan and then transferred to a baking dish before it goes into the oven.
Serve directly from the pan topped with freshly chopped parsley.