Chicken Chorizo Paella with Black Rice

Name: Chicken Chorizo Paella with Black Rice
Yield: 6 serving
Ingredients: 3 whole chicken marylands; 1.25 litres chicken stock; 2 whole chorizo sausages; 100 gm onion; 1 whole red capsicum; 1 large carrot; 1 clove garlic; 2 teaspoons smoked paprika; 1 cup peas; 400 gm rice; 1/2 cup parsley; 5 gm salt and pepper; 60 ml olive oil

User Reviews

5.0

6 reviews

Excellent

Servings
6
Course
Others

Chicken Chorizo Paella with Black Rice

Iris Warren

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I have cooked the chicken on the bone in this recipe. It requires a bit more cooking so I have used the oven. If you would like to use thigh fillets , that would be nice too, and you dont need to put the paella in the oven. With a proper Bomba rice work on 3 cups of liquid for each cup of rice

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Ingredients

Servings

3 whole chicken marylands cut into 3 drumsticks and 3 thigh portions
1.25 litres chicken stock approximately
2 whole chorizo sausages cured sliced
100 gm onion diced
1 whole red capsicum sliced
1 large carrot cut into rounds
1 clove garlic crushed
2 teaspoons smoked paprika
1 cup peas frozen
400 gm rice Bomba rice or at a push a good carnaroli
1/2 cup parsley chopped
5 gm salt and pepper
60 ml olive oil

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Instructions

Heat the oil in a paella pan and brown the chicken pieces on each side seasoning well. Put them aside and add all of the vegetables ,paprika and the chorizo to the pan and saute till fragrant and just colouring.
Add the rice and toss around the pan. Add the can of tomatoes and the stock and stir well.
Lay the chicken pieces on the top and turn down to low.
Put the pot into the oven for 30 to 40 minutes. The chicken should be cooked through.
Add the peas and parsley and simmer on low for a further 8 minutes. This will allow a crust to form and the peas to start to cook. Cover with a teatowel and let stand for 10 minutes before serving.