This Spanish style chicken rice recipe is the perfect winter dinner recipe for the family. The combination of chicken, tomatoes and chorizo works perfectly with Arborio rice creating a paella style dinner at home.
Ingredients
1 tbs olive oil
600g chicken thigh fillets, cut into bite-sized pieces
2 chorizo sausages, diced
2 cups Arborio rice
1 tsp smoked paprika
1/2 cup dry white wine
400g can Ardmona Rich & Thick Onion & Garlic Tomatoes
2 cups chicken stock
1 1/2 cups frozen green peas
chopped parsley leaves and lemon wedges, to serve
Method
Heat oil in a large deep non-stick frying pan over medium heat. Add chicken. Cook, turning often, until lightly browned. Transfer to a plate
Add chorizo to pan. Cook, stirring often, for 2-3 minutes until golden brown. Add rice. Cook, stirring, for 1-2 minutes until centre of the rice grain is white.
Stir in paprika. Cook, stirring, for 1 minute. Add wine. Cook, stirring, until evaporated
Stir in tomatoes and stock. Bring to the boil. Reduce heat, add chicken and simmer, uncovered and stirring occasionally, for 15-20 minutes until rice is just tender.
Add peas. Cook until tender. Season to taste. Sprinkle with parsley. Serve with lemon wedges
