This easy chicken and chorizo paella recipe uses simple ingredients to make an authentic Spanish flavour.
Recipe by @Kilner
Ingredients and Method
Ingredients
2 Medium Sized Chicken Breast Fillets, cut into small pieces
100g Chorizo, cut into small pieces
1 Red Pepper, chopped
200g Garden Peas
300g Rice
900ml Chicken Stock
1 tsp Tumeric
1 tsp Paprika
Method
Begin by boiling 300g of rice, following the cooking instructions provided. Drain and set aside.
Using a small amount of oil, add the chicken to a frying pan and cook until brown.
Remove chicken from the pan and set aside.
Add the chorizo, pepper and spices to the pan and fry. Once the chorizo is cooked add the cooked rice and chicken.
Pour in the chicken stock and bring to the boil.
Allow to boil until the majority of the water has reduced.
Remove from the heat and portion out into 4 x 600ml Kilner® Fresh Storage Containers.
Once cooled, attach the lid and store in the refrigerator until ready to consume. If this is longer than 3 days’ time, we suggest storing in the freezer.
