Name: Chicken and chorizo paella
Cook time: 300 min
Total time: 300 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 500 gram chicken breast fillets, chopped coarsely; 1 cured chorizo sausage (170g), sliced thinly; 1 brown onion (150g), chopped finely; 1 red capsicum (200g), chopped finely; 2 clove garlic, crushed; 1/2 teaspoon saffron threads; 2 teaspoon smoked paprika; 1 cup (250ml) chicken stock; 400 gram canned diced tomatoes; 500 gram packaged 90-second microwave white long grain rice; 3/4 cup (90g) frozen peas; 1/2 cup (75g) pimiento-stuffed green olives, chopped coarsely; 1/2 cup finely chopped fresh flat-leaf parsley

Ingredients

1 tablespoon olive oil

500 gram chicken breast fillets, chopped coarsely

1 cured chorizo sausage (170g), sliced thinly

1 brown onion (150g), chopped finely

1 red capsicum (200g), chopped finely

2 clove garlic, crushed

1/2 teaspoon saffron threads

2 teaspoon smoked paprika

1 cup (250ml) chicken stock

400 gram canned diced tomatoes

500 gram packaged 90-second microwave white long grain rice

3/4 cup (90g) frozen peas

1/2 cup (75g) pimiento-stuffed green olives, chopped coarsely

1/2 cup finely chopped fresh flat-leaf parsley

Method

1.Heat oil in large frying pan; cook chicken and chorizo, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.

2.Add onion, capsicum, garlic, spices, stock and undrained tomatoes. Cook, covered, on low, 4 hours.

3.Stir in rice and peas. Cook, covered, on low, about 15 minutes or until hot. Season to taste. Serve sprinkled with olives and parsley.

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Ingredients

Method

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