Chorizo Chicken Paella with Potatoes Chorizo Chicken Paella with Potatoes

Chorizo Chicken Paella with Potatoes

This chorizo and chicken paella is a delicious mix of chicken and spicy sausage, smoked paprika, saffron and turmeric that brighten and infuse the rice.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Little Charmers - Red

Where To Buy

Preparation

In a large pot, heat the oil over medium heat. Add the chicken breast and cook until no longer pink, about 7 to 10 minutes. Remove from pot and set aside.

Add in the onions and cook until translucent, about 5 to 10 minutes. Tip in the chorizo, stirring constantly, until the oils begin to seep out of the sausage.

Add the garlic, turmeric, saffron and paprika. Then add the rice and potatoes, stirring to coat in the spices for about two minutes.

Add 3 cups of stock and cover, reducing the heat to medium-low. Allow to cook for about 15 minutes without stirring.

Add in the peas, tomato, and the cubed chicken, and season well with salt and pepper. Simmer for another 10 to 15 minutes or until the rice and potatoes are fully cooked. Stir in the last bit of stock, taste and adjust seasoning if necessary.

When ready to serve, garnish with lemon wedges and sprinkle with fresh parsley.

Step 1 out of 6

In a large pot, heat the oil over medium heat. Add the chicken breast and cook until no longer pink, about 7 to 10 minutes. Remove from pot and set aside.

Step 2 out of 6

Add in the onions and cook until translucent, about 5 to 10 minutes. Tip in the chorizo, stirring constantly, until the oils begin to seep out of the sausage.

Step 3 out of 6

Add the garlic, turmeric, saffron and paprika. Then add the rice and potatoes, stirring to coat in the spices for about two minutes.

Step 4 out of 6

Add 3 cups of stock and cover, reducing the heat to medium-low. Allow to cook for about 15 minutes without stirring.

Step 5 out of 6

Add in the peas, tomato, and the cubed chicken, and season well with salt and pepper. Simmer for another 10 to 15 minutes or until the rice and potatoes are fully cooked. Stir in the last bit of stock, taste and adjust seasoning if necessary.

Step 6 out of 6

When ready to serve, garnish with lemon wedges and sprinkle with fresh parsley.

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