Speedy chicken paella

This chicken paella has been adapted from Donna Hay’s Simple Dinners recipe book, one of my most used cookbooks at home. I love Donna Hay’s approach to cooking. In addition to having fresh and delicious recipes, she is not afraid to embrace convenience with many of her recipes calling for a jar of this or a packet of that – a woman after my own heart.

This recipe is simple and quick to make, but does not compromise on flavour. Donna’s recipe calls for prawns, but I leave them out for a simple, chicken and chorizo paella.


INGREDIENTS

1 red onion, sliced
1 teaspoon dried chilli flakes
1 teaspoon smoked paprika
2 chorizo, thinly sliced
4 chicken thigh fillets, trimmed and chopped
1 1/4 cups medium grain rice
1 L chicken stock
3/4 cup of coriander leaves
250 grams cherry tomatoes
lemon wedges, to serve

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4


HOW TO

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Prepare chicken stock in a jug and set aside so it’s ready as soon as you need it.

Warm oil in a large, heavy based saucepan. Add onions, chorizo, chilli flakes and paprika and cook for approximately 5-7 minutes until the chorizo has cooked. Once the chorizo is sizzling, remove and drain on some paper towel. Leave the onion, spices and oils in the pan.

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Add the chicken to the pan and cook for 3-5 minutes until sealed. Once sealed, add the rice and stir through until coated.

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Add the chicken stock and bring to the boil. Stir the pot gently, lifting all the charred sticky bits from cooking the chorizo to incorporate the flavour into the paella. The pot contents should go a deep red colour and you should start thinking you’ve done something wrong. How can this soup turn into paella? Keep going!!

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Boil for 10-12 minutes with pot lid off until the rice is tender and the majority of the stock has absorbed. Stir the pot occasionally to avoid rice catching and sticking on the bottom. When the paella is the consistency of runny risotto, return the chorizo to the pan and add half your chopped tomatoes and half of your coriander. Stir through. Monitor your rice and turn off as soon as it reaches the correct consistency (approximately 2 minutes).

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Serve paella with remaining cherry tomatoes and coriander, as well as a squeeze of fresh lemon. ENJOY!

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6 thoughts on “Speedy chicken paella

  1. Kelly says:

    I just made this Tam!! Wow so yummy and quick and easy too! It’s not quite dinner time but I’ve had a small bowl for ‘entree’ as I couldn’t wait!

    Like

  2. Debra says:

    Just had this at Kelly’s house for dinner-my compliments-it was so delicious! Will def being trying this soon! Thanks
    Debra (Matt’sMum)’

    Like

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