Chicken, broad bean and chorizo rice

Chicken, broad bean and chorizo rice
  • Serves icon Serves 4
  • Time icon Ready in 1 hour

A basic paella-type recipe made using Spanish short-grain rice, which behaves like the Italian type used for risotto.

Nutrition: per serving

Calories
548kcals
Fat
17g (2.1g saturated)
Protein
41.1g
Carbohydrates
57.3g carbs (6.2g sugars)
Salt
1.5g
Calories
548kcals
Fat
17g (2.1g saturated)
Protein
41.1g
Carbohydrates
57.3g carbs (6.2g sugars)
Salt
1.5g

Ingredients

  • 2 tbsp olive oil
  • 6 boneless chicken thighs, halved
  • 100g chorizo, diced
  • 2 medium onions, chopped
  • 3 garlic cloves, chopped
  • 1 green pepper, sliced
  • 200g paella rice
  • Pinch of saffron (optional)
  • 100ml white wine
  • 500ml hot stock or water
  • 400g broad beans, blanched and peeled, if you prefer

Method

  1. Heat the oil in a wide-bottomed pan and brown the chicken pieces all over. Remove and set aside.
  2. Add the chorizo and fry for about 1 minute. Stir in the onions, garlic, pepper and seasoning. Cover, lower the heat and ‘sweat’ for about 10-15 minutes, stirring occasionally.
  3. Return the chicken to the pan. Add the rice, saffron (if using) and wine. Stir and turn up the heat. Let the wine bubble fiercely for 2-3 minutes, add the stock and reduce the heat. Cover and cook for 15 minutes, then add the beans and cook for 5 minutes – the rice should be tender but with bite. Stir once and rest for 5 minutes.

delicious. tips

  1. Garnish this with a good handful of chopped fresh parsley or coriander.

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