Chicken Paella
Discover how to make delicious Chicken Paella in just 45 minutes using OXO Chicken Stock Pots. Serves 4.
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Cooking tools:
- Saucepan
- Stove
- Spoon
- Wooden spoon
- Measuring cup
- Kettle
- Cutting board
- Chef's knife
- Mixing bowl
- Serving platter
Ingredients
- 2 tbsp Olive Oil
- 400g Skinless Boneless Chicken Thighs, Diced
- 75g Diced Chorizo
- 1 Onion, Diced
- 1 Red Pepper, Diced
- 2 Garlic Cloves, Crushed
- 300g Paella Rice
- 1 Pinch Saffron or Turmeric
- 1 tsp Sweet Smoked Paprika
- 2 OXO Chicken Stock Pots
- 1 ltr Boiling Water
- 200g Chopped Tomatoes
- 120g Frozen Peas
- 1 Handful Fresh Parsley, Chopped
- Sea Salt & Cracked Black Pepper
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