- Prep time
- 30 mins
- Cooking time
- 1-2 hours
- Serves 6
- 1–2 tbsp oil
- 3-4 chicken breasts
- 1 chorizo sausage, sliced into 3mm thick slices
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 2 red peppers, seeds removed, sliced
- 2–3 red chillies, seeds removed, chopped
- 750ml chicken stock
- 1 pack of Smoked Paprika & Saffron Paella
Preheat the oven to 180°C /160°C fan/gas 4.
Heat the oil in a large, lidded, heatproof pan or paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook. Remove the chicken from the pan and set aside.
Fry the slices of chorizo in the pan until crisp. They will release their juices into the pan, which adds a lot of flavour to the dish. Add the onion to the pan, and cook gently until soft, then add the garlic and fry for a further 2–3 minutes. Add the red peppers and chillies, cook for another 2–3 minutes. Return the chicken pieces to the pan and pour in the stock. Simmer gently for 20–25 minutes until the chicken is tender.
Add the Smoked Paprika & Saffron Paella to the pan, cover with the lid and put into the preheated oven. Cook for 30 minutes, or until all the liquid has been absorbed and the rice is cooked. Alternatively, if using a paella pan which won’t fit in the oven, cover tightly with foil and continue cooking on the stove over a low heat for the same cooking time.