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Chicken & Chorizo Paella

Inspired by Lisa & Tony Sierra

HELPFUL HINT: For easier removal of rice from the can, fill can with warm water and let sit for 1 minute. Drain water and prepare as below.

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Ingredients

  • 1 can (350g) Dainty Spanish Canned Rice
  • 1½ cups / 375mL Chicken Broth
  • ¼ cup / 65mL Onion, diced
  • ½ cup / 125mL Tomatoes, diced
  • 2 tbsp / 30ml Olive Oil
  • 1 clove Garlic, crushed
  • ½ cup / 125mL Chicken, shredded
  • ½ cup / 125mL Chorizo (or spicy sausage)
  • ½ cup / 125mL Red Bell Pepper, chopped
  • ½ cup / 125mL Frozen Peas
  • 1 Lemon

Preparation

1

Warm the chicken broth in a medium saucepan.

2

Add onions and tomatoes to a second saucepan and sauté in olive oil.

3

Once translucent, add the garlic, chicken, chorizo, canned rice, and seasoning sachet, stirring continuously for 2 minutes.

4

Slowly add the warm chicken broth to the pan.

5

Spread meat and vegetables evenly over the bottom of the pan.

6

When rice is almost cooked, sprinkle bell pepper and peas over the top.

7

When rice is cooked, remove from heat and cover with aluminum foil, allowing to ‘rest' for 5 to 10 minutes before serving.

8

Serve with lemon wedges.


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