2 tbsp olive oil
3 chicken fillets, chopped into bite-sized pieces
120g chorizo, peeled and sliced
1 large onion, finely chopped
1 garlic clove, crushed
1 tsp ground turmeric
½ tsp smoked paprika
225g long grain rice
600ml chicken stock
Salt and black pepper
4 tomatoes, skinned, deseeded and chopped
1 red pepper, deseeded and sliced
120g frozen peas
Squeeze of lemon juice
- Heat the oil in a large paella pan or frying pan over a medium-high heat. Brown the chicken on all sides. Add the chorizo, onion, garlic, turmeric and paprika and cook for two minutes.
- Add the rice and stock. Bring to the boil and season, then turn the heat to medium. Cook, covered, for 15 minutes.
- Add the chopped tomatoes, sliced red pepper and frozen peas, and cook for a further 10 minutes or until the chicken is completely cooked and the rice has absorbed all of the liquid. Squeeze over some lemon juice and serve.
675kcals, 27.3g fat (7.7g saturated), 61.5g carbs, 8.5g sugars, 44.2g protein, 5.5g fibre, 0.995g sodium
MAKE IT YOURS:
Add some cooked prawns for the final 3-4 minutes, if you like, or use these to replace the chicken.