Chicken with Rice (Paella)

Chicken with rice and peppers
Chicken with rice and peppers

This is a simple version of a paella, which I originally cooked for an informal dinner party which included someone who didn’t like seafood. Some prawns and mussels can be added to give you a more authentic Spanish paella but this simple recipe is tasty as it is and it’s become a family favourite.

Serves 4

Ingredients

  • 3 boneless chicken breasts
  • 2 tbls Olive Oil
  • 150g Chorizo, sliced
  • 1 onion, sliced thinly
  • 2 cloves Garlic crushed
  • 1 yellow pepper (Bell Pepper, for our American readers) thinly sliced.
  • 225g of Paella rice
  • Pinch of Saffron strands, in a couple teaspoons of boiling water (this helps to release the flavour, allowing it to mix with the rice).
  • 6 tbsp White Wine
  • 150g frozen peas
  • 600ml hot Chicken Stock

Method

  1. Divide each breast into 4 pieces
  2. Heat oil in a large heavy based pan
  3. Quickly fry the Chorizo slices, this releases their deep paprika flavour into the oil, pop on a plate after a few seconds of sizzling.
  4. Brown the chicken breasts in the oil and lift with a slotted spoon and pop on the plate.
  5. Fry onion for 5 mins until translucent
  6. Add the garlic and rice and fry for 3 mins. Add the saffron and water and stir through.
  7. Add the wine to rice and stir until it’s absorbed.
  8. Put the chicken back into the pan with the rice and add the pepper slices.
  9. Season and add stock.
  10. Bring back to the boil and then reduce the heat and simmer for 10 minutes. Add more water if required.
  11. Add the peas and chorizo and cook for a further 5 minutes or until the rice is al dente.

Garnish with some lemon slices, serve and enjoy…….

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