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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
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
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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.