The recipe makes a big batch so it s perfect for a big family dinner or for a casual gathering with friends. Transfer meat to a platter. Add onion bell pepper parsley and garlic to the pot. Add onion and cook stirring frequently until softened about 3 minutes. Finely chop the parsley stalks then roughly chop the chorizo and chicken thighs.

Base of the paella. Add rice tomato and roasted red peppers. Paella with brown rice seafood chicken and chorizo traditionally paella is made with short white rice but replacing it with brown rice gives it a great texture and makes it a much healthier dish. The key to this paella with brown rice is saffron which should never be replaced by food coloring. Cook stirring occasionally for 5 minutes.

Remove the chicken then add the peppers and chorizo to the same pan and cook over a medium heat until the peppers begin to soften. Add chicken and chorizo and cook until browned 5 to 10 minutes. I first had it on holiday in spain nearly 20 years ago and the memory of it still lingers it was one of those great foodie moments of my life. Cook stirring frequently for 5 minutes until the vegetables are softened slightly. Paella style brown rice with shrimp and chorizo is a whole grain healthier twist on classic paella.

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For this recipe we will be using the spanish or portuguese chorizo. Add the onion celery garlic and capsicums to the oil remaining in the pan. Mexican chorizo is the raw version and best used crumbled in recipes. Heat the oven to 180c fan 160c gas 4. Cook until rice begins to brown about 5 minutes more.

Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat add the garlic onion carrot parsley stalks chorizo chicken and paprika and fry for around 5 minutes stirring regularly. Add enough oil to fat in dutch oven to equal 2 tablespoons. Heat 4 tbsp oil in a very large wide shallow pan season the chicken and brown it all over in batches. Transfer chorizo to bowl with chicken and set aside. Stir in the rice tomatoes bay leaves and thyme then replace the chicken and chorizo and pour in the.

Stir in remaining garlic and cook until fragrant about 1 minute. This easy one pot chicken and chorizo paella is perfect for busy evenings when you have very little time to cook but still want a great tasting meal. I really really love paella. Stir to coat the rice in the oils and spices for about 2 mins then pour in the stock. Remove the chicken and chorizo from the pan using a slotted spoon and set aside.

Although par cooked i like to brown the chorizo to impart it s flavor into the dish and caramelize the outsides. Bring to the boil return the chicken to the pan and simmer for about 20 mins stirring occasionally. Stir in the spices then tip in the rice. Although par cooked i like to brown the chorizo to impart it s flavor into the dish and caramelize the outsides. Stir in remaining garlic and cook until fragrant about 1 minute.

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Stir in the spices then tip in the rice. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat add the garlic onion carrot parsley stalks chorizo chicken and paprika and fry for around 5 minutes stirring regularly. For this recipe we will be using the spanish or portuguese chorizo. Remove the chicken then add the peppers and chorizo to the same pan and cook over a medium heat until the peppers begin to soften. Base of the paella.

Bring to the boil return the chicken to the pan and simmer for about 20 mins stirring occasionally. The recipe makes a big batch so it s perfect for a big family dinner or for a casual gathering with friends.