Garlic chicken & pork paella

Garlic chicken & pork paella

Serves 4
4 chicken thigh fillets
1 chorizo sausage, finely chopped
1 onion, sliced
1 teaspoon
1 litre chicken or vegetable stock
1/2 teaspoon turmeric powder, ground
1 teaspoon smoked or sweet paprika
1/2 cup green beans, chopped
1 lemon, zested and juiced
extra virgin olive oil, to drizzle

Spray a large frying or paella pan with a little canola spray. Allow the pan to heat up until just about at smoke point and add the chicken, allow the first side to brown before turning over.


When the chicken has colour, add the chorizo, onion and capsicum, and stir. Cook for another 5 minutes and add the garlic, thyme and rice.


Stir and cook for 2 minutes, add stock, turmeric and paprika.


Reduce the heat to low and cook for about 8-15 minutes until the liquid has reduced and the rice is tender and fluffy. Add beans with 5 minutes to go.


Before serving, stir through lemon zest, juice and a little drizzle of extra virgin olive oil. Garnish with lemon wedges.

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