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.
Per serving: 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.