Chicken Thigh and Chorizo One-Pot Wonder
Chicken Thigh and Chorizo One-Pot Wonder



  • 80g diced chorizo
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 4 chicken thighs, bones and skin removed, diced
  • 1 tsp each dried basil and oregano
  • 1 tsp each smoked paprika and garlic granules
  • 170g paella rice
  • 1 litre chicken stock
  • 1 red, orange and yellow pepper, chopped
  • 140g peas
  • Chopped parsley
  • Fry the chorizo in a large frying pan for a few mins, then stir in the onions and fry for 10 mins more. Add the garlic, fry for 1 minute, then add the chicken and fry for 5 mins or until browned. Sprinkle in the herbs, paprika and garlic granules, then cook for 30 seconds before tipping in the rice. Stir well to coat in chorizo oil, then pour in the stock and peppers, and simmer for 15-20 mins or until the rice is almost cooked.
  • Stir in the peas and add more stock if it’s looking a bit dry, or if the rice needs cooking more. Season to taste, sprinkle with parsley, and serve with a big dollop of garlic mayo - yum!
35 mins
4 serving

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