Chicken Paella

Serves 4

INGREDIENTS:

2 tbsp olive oil

2 chicken breasts, thinly sliced

1 onion, sliced

3 cloves of garlic, crushed

4-inch piece of chorizo, chopped

300g paella rice

1 tbsp smoked paprika

600ml chicken broth

6 x red piquillo peppers, sliced into strips

1 lemon

24 black olives, chopped

2 tbsp flat leaf parsley, finely chopped

Sea salt and freshly ground black pepper

METHOD:

1. Place a paella pan or a casserole dish over a medium heat and add the one tablespoon of olive oil, once the oil has warmed brown the chicken, once the chicken has been browned remove from the pan and set aside on a plate.

2. Add the remaining one tablespoon of olive oil to the dish and stir in the sliced onions, garlic and chorizo, leave to simmer for 5 minutes, until the onion has softened.

3. Pour in the rice and stir for a minute to gently toast, then pour in the chicken broth, juice from the lemon, smoked paprika, black olives, sliced red piquillo peppers, season with sea salt and freshly ground black pepper. Stir and return the chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.

4. Garnish with freshly chopped flat leaf parsley and serve.

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