One Pan Chicken & Chorizo Paella Style with Cherry Tomatoes, Peas & Lemon
- Prep time: 40 minutes
- Calories: 663
- 1⁄2 Cup of Medium Grain Rice
- 1⁄3 Cup of Peas
- 1 150g Pack of Chorizo Mild (diced)
- 2 of Garlic Clove
- 1 of Brown Onion
- 1 Tsp of Smoked Paprika
- 1 1⁄2 Tbsp of Chicken Stock Concentrate
- 1 of Lemon
- 1 Small Bunch of Flatleaf Parsley
- 1 of Red Capsicum (Small)
- 2 of Chicken Thighs (skinless)
- 150 g of Cherry Tomatoes
Prepare Ingredients:Peel and small dice 3⁄4 of the onion. Peel and mince garlic. Cut tomatoes in half. Pick parsley leaves (discarding stems) and finely chop. Zest lemon and cut into wedges. De-seed capsicum and medium dice. Pat chicken dry on paper towel and cut into bite size pieces.
Cook Aromatics:Heat olive oil in a frying pan over a medium heat. Cook the chorizo and chicken for about 2 minutes or until golden. Add the onion, garlic, capsicum and smoked paprika. Cook, stirring, for 2 minutes or until fragrant. Add the rice to the frying pan and continue to stir for about 1 minute or until coated in the delicious aromatic flavours.
Add Stock & Tomatoes:Stir in the cherry tomatoes, stock concentrate and 2 cups water. Bring to the boil. Reduce the heat to low and simmer for about 15-20 minutes or until the rice is tender and the water has been absorbed.
Finish Rice:Add the peas and lemon zest (to taste) in the final 5 minutes of cooking. Taste and season with salt and pepper.
You Plate It:Garnish with plenty of parsley and lemon wedges and serve family style in the middle of your table. Enjoy!