Chicken and Chorizo Paella

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ full breast (both fillets) or 354g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  1 clove or 3g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Spanish Chorizo Sausage

  With paprika & garlic - Tesco

  100g

• Parsley

  Spices, dried

  2 tbsp or 3g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Tomato and Mascarpone Pasta Sauce

  Tesco

  500g

• Pasta

  Corn, dry

  140g

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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