Preparation time is 15minutes
Cook time is 2hours 20minutes
Total time is 2hours 35minutes
Serve is for 4 people
Estimated cost per serve is 8.17 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 240grams chorizo, sliced
- 800grams chicken thighs, cut into large cubes
- 1 yellow onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 300grams paella rice
- 1tablespoons paprika
- 2tablespoons tomato paste
- 1 2/3 cup chicken stock
- 400grams diced tomatoes
- 2 capsicums, seeded and cut into strips, green and red
- 150grams frozen peas
Nutrition per serving
3900kJ / 932Cal
3900 Kilojoules or 932 Calories
45% of daily energy intake*
Protein
60.5grams
Fat
42.2grams
Carbs
77.2grams
Sugars
13.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The paprika and smoky chorizo shine in this Spanish classic, made easier with the use of a slow cooker.
Method
Step 1 of 4
Set the slow cooker to low. Heat 1 tablespoon of olive oil in a frying pan over a medium heat and fry the chorizo and chicken for 5 minutes until golden. Transfer to the slow cooker.
Step 2 of 4
Tip in the the rest of the olive oil, onion, and garlic to the pan and cook for 3 minutes, or until just softened. Tip in the rice, paprika and tomato paste. Mix until the rice is coated. Stir in chicken stock and scrape the bottom of the pan. Transfer to the slow cooker.
Step 3 of 4
Put everything else in the crock pot except capsicums and peas. Stir thoroughly.
Step 4 of 4
Cook 1 1/2 hours. Add the peas and capsicums. Mix then cook for another 30 minutes or until the rice is tender. You can serve it garnished with lemon wedges and chopped parsley if you prefer.
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