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A New Zealander's chicken & chorizo 'paella'

Method

  • Bring the stock with the saffron just to the boil.
  • At the same time, heat a little oil in a large, heavy-bottomed pan and seal the chicken all over, tossing as you do so. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the chorizo until crisp, regularly stirring. Remove and add to the chicken.
  • Then add a little more oil to the pan and gently sauté the garlic, onion, celery, carrot, capsicum and chillies for about 10 mins until tender, stirring now and again.
  • Add the rice and stir until well coated.
  • Then add the tomatoes with half of the hot stock. Mix well and bring to the boil.
  • Return the chicken and chorizo to the pan, turn the heat down and gently simmer for about 20 mins until the rice is tender, adding more stock as needed. Taste for seasoning and sprinkle with the parsley.
  • Serve with good crusty bread and a simple green salad on the side.

Ingredients

  • 1.25 litres chicken stock
  • a good pinch of saffron threads
  • olive oil
  • 4 boneless, skinless chicken thighs, cubed
  • 2-3 chorizo, finely sliced
  • 3 large garlic cloves, crushed
  • 1 red onion, chopped
  • 2 celery stalks, diced
  • 1 medium carrot, diced
  • 1 yellow capsicum, diced
  • 1 red capsicum, diced
  • 2 small red chillies, seeded & finely sliced
  • 400 gm Arborio (risotto) rice
  • 1 can diced tomatoes
  • sea salt & freshly ground pepper
  • 2-3 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm