Chicken and chorizo paella
This meal is a favourite in our house. It has a rich sausage flavour from the chorizo and is a great place to hide some veg. It's a hearty and filling meal that's perfect to come home to after trekking through London on a cold winter's day.
It reheats well and tastes better after a couple of days in the fridge, making it perfect for mid week dinner or work lunch. It also scales well. When we had 14 people for dinner a week before our wedding, I made a double batch of this and served it with a green salad and it worked perfectly.
Recipe
- Cooking spray
- 1 onion, chopped finely
- 2 chicken breasts (or around 300g), cubed
- 150g chorizo sausage, sliced
- 2 cloves garlic, crushed
- Rind from 1 lemon, grated finely
- 400g tinned tomatoes, chopped
- 200g green beans (frozen is fine)
- 1 teaspoon dried rosemary
- ½ teaspoon turmeric
- 300g long grain rice
- 450ml chicken stock
- The juice of one lemon
- Heat a large pot on the hob on medium. Spray the pan with cooking spray. When pan is hot and spray has melted add onion and cook until onion is soft.
- Add chicken and chorizo and cook until the chicken is sealed all over.
- Add tinned tomatoes, garlic and lemon rind and stir until it starts to bubble.
- Add the beans, rosemary, turmeric, rice, stock and lemon juice. Stir together and then bring to the boil.
- Turn the heat down to low and simmer for 30 minutes. Stir occasionally to stop the bottom burning. Make sure you leave the lid on the saucepan to keep in the steam.
- Stand for 10 minutes with the lid on before serving.
Serves 6
8 weight watchers pro points per serving
1 portions of fruit and vegetables
Source recipe
This recipe was originally from the Able and Cole website.
