Ingredients (serves 4)
250g chorizo sausage, sliced
1 tablespoon olive oil
500g chicken thigh fillets, trimmed and cut into pieces
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, diced
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
1 1/2 cups long grain white rice
400g can diced Italian tomatoes
2 cups chicken stock
1/2 cup flat-leaf parsley leaves, roughly chopped

Heat a large, heavy-based frying pan on medium-high. Fry the sausage until browned. Cover a plate with a piece of kitchen paper, remove the sausage to the plate and cover the top with kitchen paper to absorb excess fat.

Reduce heat to medium and add oil and chicken to frying pan. Cook until golden then add onion, garlic and capsicum. Cook, stirring, until soft. Add turmeric, cumin, rice, tomatoes and stock to the frying pan. Stir until well combined, and then bring to the boil. Reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally. It is ready when rice is tender. Remove lid and stir through sausage. Cook for another two minutes until sausage is heated through. Sprinkle with parsley and serve.

Tip: Paella always tastes better if you turn up the salsa while cooking. That traditional crispness comes from forgetting to stir while you get caught up in the music.

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