Chicken Paella Fiesta
Recipe submitted by David1802
Rice dish with chicken and chorizo sausage. Convenient as it is all cooked in the one pan.
Serves 4 to 5
Ingredients
- 200g chorizo sausage, cut into 1/2 cm slices
- 1 tablespoon oil
- 500g chicken thigh fillets, diced into large pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 1 medium red capsicum, finely chopped
- 1 teaspoon tumeric
- 1 teaspoon cumin
- 1 1/2 cups long-grain white rice
- 375g jar Old El Paso Enchilada Simmer Sauce
- 2 cups chicken stock
- 1 cup frozen peas
- 1/4 cup parsley, roughly chopped
Method
- Cook chorizo sausage in a dry frying pan for a few minutes until golden brown, remove set aside.
- Heat oil in pan, add chicken and cook until browned.
- Add onion, garlic & capsicum. Cook until softened.
- Add tumeric, cumin, rice, enchilada simmer sauce and chicken stock.
- Bring to the boil, cover, reduce the heat and simmer for 15 minutes or until the rice is tender, stirring occasionally.
- Return chorizo to the pan, add peas and stir until well combined.
- Cover and simmer for 5 minutes, until the chorizo sausage is heated through and peas are cooked.
- Serve sprinkled with parsley.
