Chicken Chorizo & Tomato Paella
*sigh* my pictures never look as good as Donna Hay’s! But I think my food tastes just as good!
Had my aunty come over for dinner tonight and mum suggested I cook dinner. I thought it was a good opportunity since I missed mid-week cooking as I went to the Chris Brown and Rihanna concert!
This recipe is from the Donna Hay Chicken book, full of great ideas.
I made a few alterations to the recipe, first I added extra rice then I added a bit of white wine since the rice needed more liquid to cook in. Then the dish was looking a little pale so mum suggested we add in some tomato paste. The tomato paste added a nice rich flavour to it, the paprika and chorizo combined provided a nice, not too spicy tang. The end result was just delicious and everyone enjoyed it.
Cooking time was probably around 30 minutes, so this would be a good recipe to keep on hand when you are busy and want something quick to whip up and impress the troops.
Chicken, Chorizo & Tomato Paella
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1/2 teaspoon paprika
2 x 100g (3.5 oz) chorizo sausages, sliced
2 x 100g (7 oz) chicken breasts, cut into large chunks
1.5 cups medium-grain rice
400g (14 oz) can diced tomatoes
2 cups chicken stock
1/2 cup oregano leaves
2 cups baby spinach
1. Heat the oil in a large frying pan over high heat. Add the onion, garlic, paprika, chorizo and chicken and cook for for 5-10 minutes, until golden.
2. Add the rice and tomatoes and stir to combine. Add the stock, reduce then heat to low, cover with a tight-fitting lid and cook for 15 minutes, or until rice is cooked.
3. Stir through the oregano and spinach.