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Quick Chorizo & BBQ Chicken Paella

Bring big flavour to the table fast with our Moira Mac’s BBQ Roasted Chicken Breast & chorizo paella. This one-pot wonder combines smoky chorizo, tender roasted chicken breast, and colourful veggies for a fuss-free meal that tastes like a holiday in every bite. Perfect for busy nights when you still want something a little bit special.
15

min

6

serves

Dinner

Ingredients

  • 350g Moira Mac’s BBQ Roasted Chicken Breast
  • 2 tablespoon olive oil, divided
  • 200g chorizo, sliced into 3 cm pieces
  • 1 large brown onion, diced
  • 2 garlic cloves, crushed
  • 2 celery stalks, chopped
  • 1 small green capsicum, seeds removed, diced
  • 1/2 teaspoon Smoked paprika
  • 400g can crushed tomatoes
  • 1 cup long grain rice
  • 1 cup chicken stock
  • 1 cup peas
  • 1/4 cup continental parsley, finely chopped
  • Chilli, to serve

Method

  1. Heat half the oil in a large oven proof heavy based pot over medium high heat. Add the chorizo and cook, stirring for about 5 mins or until cooked through. Remove from pot and set aside.
  2. Add remaining oil to the pot and cook the onion and garlic until fragrant. Add the celery, capsicum, paprika and herbs. Cook stirring for about 5 mins or until vegetables are softened. Season well with salt and pepper.
  3. Pour in the crushed tomatoes and add the chorizo back into the pot. Stir.
  4. Add the rice and then the stock to the pot, stir to combine, bring to the boil, then reduce heat to a simmer. Place the lid onto the pot and simmer over a low heat for 10 mins.
  5. Once the rice has absorbed the liquid, add peas and sliced Moira Mac’s BBQ Roasted Chicken Breast. Turn off the heat and keep covered for around 10 mins.
  6. Serve with chopped parsley either on top or stirred through. Add chilli to serve, if desired.

For extra spice, add 1/2 teaspoon cayenne pepper when adding the paprika

Recipe Featuring Moira Mac’s

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