SW recipe: Chicken & Chorizo Paella

Serves 6 – 2.5 syns per portion

  • 400g paella rice
  • 4 chicken breasts, diced
  • 100g Tesco finest reduced fat chorizo, diced – 10 syns
  • 1 large onion, finely diced
  • 1 red bell pepper, deseeded and finely diced
  • 2 carrots, diced small
  • 1 stick of celery, diced small
  • Handful french green beans, top, tailed and chopped
  • 75g frozen peas
  • 75g frozen sweetcorn
  • 1 litre hot chicken stock
  • SpiceNTice Paella fiesta kit
  1. Fry the chicken and chorizo until cooked
  2. Remove the chicken and chorizo from the pan with a slotted spoon and set aside for now.
  3. Add the onion, carrots, pepper, celery, peas, sweetcorn and green beans and fry for 5 minutes.
  4. Add in the rice and fry for 1 minute to soak up any moisture in the pan and the flavour from the oils left from the chorizo.
  5. Add the chicken and chorizo back in the pan along with the paella kit and stock and simmer on a medium heat covered with a lid for 25 – 30 minutes, stirring occasionally.
  6. Add a little extra water if the rice isn’t quite cooked and if its dried out.
  7. Serve with a wedge of lemon or lime if you prefer and some vegetables or even a salad.

credits: hickmansslimkitchen.com

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