• 600cal
  • 40min


Chicken Paella

How to Make It

Heat the olive oil in a large frying pan over a high heat. Cook the chicken for 5-10 minutes until browned and set aside.

Lower the heat and cook the onions for 10 minutes until soft. Next, add the garlic, stir for one minute and pour in the chorizo and fry for a further 2 minutes.

Stir in the spices and season with salt and pepper. Pour in the rice and then the stock. Bring to the boil and return the chicken to the pan. Simmer for 20 minutes, stirring occasionally.

Add the peas to the pan and simmer for another 5 minutes, then serve.


  • 2 chicken breasts, diced
  • 140g chorizo, sliced
  • 1 onion, sliced
  • 850ml chicken stock
  • 200g frozen peas
  • 300g paella rice
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp paprika
  • 1 tsp turmeric

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