Chicken and Chorizo Paella
Posted By Helen Jackson On May 4, 2016 @ 9:08 pm In Chicken Recipes,Recipes | No Comments
Yield: 4
Ingredients
-
pinch of saffron threads
-
2 1/2 cups (625ml)
chicken stock
-
2 tablespoons
olive oil
-
1 red onion
finely chopped
-
2 cloves
garlic, finely chopped
-
200g
Calasparra (or aborio) rice
-
1/2 cup (125ml)
dry white wine
-
1 tablespoon
tomato paste
-
1 1/2 teaspoons
smoked paprika
-
1/2 teaspoon
salt
-
3
Rangitikei chicken breasts
-
125g
sliced chorizo
-
chopped parsley
-
aioli to serve
Method
Crumble the saffron into the chicken stock and gently heat until simmering,
Heat the oil in a large frying pan or paella pan and gently cook the onion and garlic until tender.
Add the rice to the pan and stir to coat with the oil.
Pour the white wine in and allow to bubble and reduce.
Stir through the tomato paste, paprika and salt and then add the chicken stock.
Simmer for 8 minutes before covering the rice with the sliced chicken and chorizo.
Cook a further 10 minutes until the chicken is cooked through. The rice should be just tender and the paella moist but not sloppy.
Remove from the heat, cover with foil and allow to sit for 5 minutes before serving.
Garnish with chopped parsley and serve with dollops of aioli.
Article printed from Recipes For Food Lovers Including Cooking Tips At Foodlovers.co.nz: https://www.foodlovers.co.nz
URL to article: https://www.foodlovers.co.nz/recipes/chicken-chorizo-paella.html
Click here to print.