Garlic chicken & pork paella

Garlic chicken & pork paella

Serves 4
Ingredients
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
Method
1

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.

2

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.

3

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

4

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.

5

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

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