Cheat’s chicken paella

Name: Cheat’s chicken paella
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 2 tbsp olive oil; 4 chicken breasts with skin; 1 onion, roughly chopped; 2 garlic cloves, crushed; 100g chorizo, cut into chunks; 2 tsp smoked paprika; 2 x 250g packs ready-cooked basmati rice; 250g roasted peppers, thickly sliced; A handful pitted Spanish olives; A handful fresh flatleaf parsley leaves, roughly chopped

Easy
October 2008

Easy
October 2008

Serves 4
Hands on time 20 mins

Fancy an easy paella? OK, so it might not be 100% authentic, but give this speedy, tasty paella a go. You can try using chicken thighs for this recipe, as they’re often cheaper than breasts.

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Gluten-free recipes

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Ingredients

2 tbsp olive oil
4 chicken breasts with skin
1 onion, roughly chopped
2 garlic cloves, crushed
100g chorizo, cut into chunks
2 tsp smoked paprika
2 x 250g packs ready-cooked basmati rice
250g roasted peppers, thickly sliced
A handful pitted Spanish olives
A handful fresh flatleaf parsley leaves, roughly chopped

2 tbsp olive oil
4 chicken breasts with skin
1 onion, roughly chopped
2 garlic cloves, crushed
100g chorizo, cut into chunks
2 tsp smoked paprika
2 x 250g packs ready-cooked basmati rice
250g roasted peppers, thickly sliced
A handful pitted Spanish olives
A handful fresh flatleaf parsley leaves, roughly chopped

Method

Heat the olive oil in a large sauté pan over a high heat. Season the chicken breasts and add to the pan, skin-side down, and cook for a few minutes, until golden brown. Turn the chicken over and push to the outside of the pan.
Add the onion, garlic, chorizo and smoked paprika. Cook for 8 minutes, until the onion is softened.
Add the basmati rice and roasted peppers and cook for 3 minutes, stirring to warm through. Add a handful pitted Spanish olives and scatter with handful fresh flatleaf parsley leaves, roughly chopped, to serve.

Method

Heat the olive oil in a large sauté pan over a high heat. Season the chicken breasts and add to the pan, skin-side down, and cook for a few minutes, until golden brown. Turn the chicken over and push to the outside of the pan.
Add the onion, garlic, chorizo and smoked paprika. Cook for 8 minutes, until the onion is softened.
Add the basmati rice and roasted peppers and cook for 3 minutes, stirring to warm through. Add a handful pitted Spanish olives and scatter with handful fresh flatleaf parsley leaves, roughly chopped, to serve.

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