Chicken & Chorizo Paella-Style Rice

Ingredients

• 1 tbsp olive oil
• 6 boneless, skinless chicken thighs, cut into chunks
• 100g chorizo, sliced
• 1 onion, diced
• 1 red pepper, diced
• 2 cloves garlic, crushed
• 1/2 tsp smoked paprika
• Pinch of saffron or turmeric
• 300g paella or long grain rice
• 700ml chicken stock
• 100g frozen peas
• Salt and pepper, to taste

Method

1. Heat the oil in a large, wide pan over medium-high heat. Brown the chicken for 4-5 minutes, then add the chorizo and cook for 2 minutes until it releases its oil. Remove both and set aside.
2. Add the onion and red pepper to the same pan and cook for 5 minutes until softened. Stir in the garlic, smoked paprika, and saffron or turmeric.
3. Add the rice and stir to coat, then pour in the stock. Bring to a simmer.
4. Return the chicken and chorizo to the pan, then simmer uncovered for 15-18 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
5. Stir in the peas for the final 3 minutes of cooking. Season with salt and pepper before serving.