I know what you are probably thinking two recipes in a row that use chorizo, but in most supermarkets in Australia chorizo come in a pack of two, so you can either freeze the other one or make this easy paella like dish. I call it my cheats paella because it has the flavours of the real deal but is much quicker and easier to make. This recipe serves two but if you served a salad along side it could stretch to 3.
Ingredients
- 1 1/2 tbsp olive oil
- 1 x 200gm chicken breast fillet, trimmed and chopped
- 1 x chorizo chopped
- 1 x small brown onion, chopped
- 2 cloves garlic, crushed
- 1/2 tsp chilli flakes
- 1/2 tsp smoked paprika
- 3/4 cup medium-grain rice
- 1 x 400gm can diced tomatoes
- 1 1/4 cup chicken stock
- 1/2 cup frozen peas
- Lemon wedges to serve
Heat the olive oil in a medium sized frypan that has a tight fitting lid or a shallow Le Creuset like pan over a medium heat. Add the onion and chorizo and cook for 5 minutes until the onion is soft and the chorizo is browning and releasing its fat.
Add the chicken and stir to coat and seal the meat about 2 -3 minutes.
Add garlic, chilli flakes and paprika and cook for 2 minutes until fragrant. Add the rice, tomato and stock, reduce heat to low and cover with a lid. Cook for 20 minutes.
Sprinkle over the peas and cook for a further 5 minutes until the rice is cooked and all the stock is absorbed.
Serve with lemon wedges.
Enjoy.
Sheryl x
