Ingredients
2 skinless chicken breasts or 4-6 skinless and boneless chicken thighs, chopped into bite size pieces
100g chorizo
1 large onion diced
1 pepper ( red or yellow) diced
2 cloves garlic
Handful frozen peas
I tbsp oil
1/2 tbsp sweet smoked paprika
Pinch of cayenne pepper or hot chilli powder
4 ripe tomatoes (skinned and seeded) or 1 heaped tbsp tomato purée
300g paella or risotto rice
500 ml chicken stock
1 level tsp dried rosemary
Salt and pepper to taste
1/2 lemon ( optional)
Method
Heat the oil in a large pan or wok on a medium heat and add the onion. Cook until softened then add the chicken. Stir occasionally. Once this had 'browned' add the garlic, peppers, chorizo, paprika, chilli, rosemary and tomato. Mix well then add the rice. Stir to coat each grain with the sauce and then add the stock all in one go. Bring to the boil then reduce the heat to medium low. Stir the paella frequently. It will take 10-15 minutes for the rice to soften. Add boiling water if it looks a little dry. Add salt and pepper to taste and a squeeze of lemon before serving.
