Chicken and Chorizo Paella

Ingredients

• Sunflower oil

  Linoleic (less than 60%)

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 breast fillet or 944g

• Onions

  Raw

  1 large or 150g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  3 clove or 9g

• Pork and beef chorizo

  7 oz or 198g

• Tomato puree

  Canned, without salt added

  ½ cup or 125g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• White wine

  Alcoholic beverage, table

  1 serving 5 fl oz or 147g

• Chicken stock

  Soup, home-prepared

  3 ¾ cup or 900g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Parsley

  Spices, dried

  2 tbsp or 3g

Directions

1. Heat the oil in a large cast iron dutch oven over medium-high heat and brown the chicken pieces on all sides; you may have to do this in batches. Remove from the dutch oven and put to one side.
2. Lower the heat, add the onion and pepper, and gently cook for 10 minutes until softened. Add the garlic and chorizo, and cook for a further 2 minutes until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 miuten more.
3. Return the chicken pieces to the dish along with the thyme, white wine, and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 minutes.
4. Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid.
5. Season to taste and garnish with parsley to serve.

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