Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- primo chorizo
- 500milliliter moro extra light olive oil
- chicken breast fillet skinless small
- 1 fresh capsicum green
- 1 fresh capsicum red
- 1liter campbells real chicken liquid stock salt reduced
- 1 fresh onion brown
- 1 fresh tomato truss red
- paprika smoked
- 1 fresh lemon
- 1 bunch fresh kale
- large australian king green prawns
- 1 head fresh garlic imported
- 1kilograms medium grain white rice
Method
Step 1 of 4
Heat half the oil in a 24cm (base) paella or deep frying pan over medium-high heat. Add chicken and cook 3-4 minutes until light golden. Remove to a plate. Add remaining oil with the onion, garlic, paprika and chorizo, cook until soft.
Step 2 of 4
Add rice, tomatoes and 2 1/2 cups of the stock. Stir, then spread the rice evenly over the base of the pan and bring to the boil. Reduce heat to medium-low heat, simmer, uncovered without stirring for 10-15 minutes until almost all liquid is absorbed.
Step 3 of 4
Stir in the chicken, prawns, capsicum, cabbage and remaining stock. Cover and cook 5-10 minutes until prawns are opaque.
Step 4 of 4
Season with pepper. Serve with lemon wedges.
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