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Arroz con Chorizo y Pollo

Arroz con Chorizo y Pollo

Recipe by Julie Le Clerc

Arroz con Chorizo y Pollo

Serves 6

3 Tbsp extra virgin olive oil (EVO)
600g Mahy Farms skinless boneless chicken thighs , each cut in thirds
1 large onion, chopped
3 cloves garlic, chopped
1 Alejandro piccante chorizo collar , sliced in rounds
½ cup dry white wine
1½ cups red rice
1 tsp La Chinata sweet smoked paprika , plus extra to serve
1 pouch Sabato chicken stock , thawed
Sea salt and freshly ground black pepper
3 Tbsp chopped flat leaf parsley, to serve
2 lemons, cut in wedges, to serve

Heat 2 tablespoons EVO in a flameproof casserole pan set over medium heat. Working in 2 batches, add the chicken to brown on both sides. Remove chicken to a plate.

Add remaining EVO and onion to the pan and cook, stirring, for 5 minutes to soften. Add garlic and chorizo and cook for 2-3 minutes. Add wine, simmer over high heat until reduced by half. Stir in rice, paprika and stock; bring to the boil. Return chicken to the pan; reduce heat to a simmer.

Cover pan with a lid and cook gently for 1 hour or until rice is tender and liquid mostly absorbed. Stir occasionally and check liquid does not boil dry; add a little more stock or water if necessary.

Adjust seasoning with salt and pepper. Scatter with parsley and a dusting of paprika. Serve with lemon wedges on the side, to squeeze over.


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