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Chicken Chorizo Paella with Black Rice
5 from 6 votes

Chicken Chorizo Paella with Black Rice

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

Servings: 6
Course: Others

Ingredients

  • 3 whole chicken maryland 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 bell pepper sliced, red capsicum
  • 1 large carrot cut into rounds
  • 1 clove garlic crushed
  • 2 teaspoons smoked paprika
  • 1 cup pea frozen
  • 400 gm rice Bomba rice or at a push a good carnaroli
  • 1/2 cup parsley chopped
  • 5 gm salt
  • 5 gm black pepper
  • 60 ml olive oil

Instructions

    Cup of Yum
  1. 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.
  2. Add the rice and toss around the pan. Add the can of tomatoes and the stock and stir well.
  3. Lay the chicken pieces on the top and turn down to low.
  4. Put the pot into the oven for 30 to 40 minutes. The chicken should be cooked through.
  5. 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.