1chicken breastchopped into 4cm slithers. (or 2 cooked thighs, cooked breast etc)
2chorizo sausagessliced into slices 1 cm thick
1diced onion
4cupsof chicken stock
3strandssaffron
1teaspoonsmoked paprika
½red capsicumdiced
½yellow capsicumdiced
2cupscauliflowerchopped
400gramsarborio rice
¾cupfrozen peas
400gramsdiced tomatoescan be from a tin or fresh
olive oil
Instructions
Put the saffron in a saucepan with the chicken stock. Bring to the boil, then turn to a simmer. After 10 minutes it is ready to use, but keep it on low heat whilst cooking.
In a large frypan (or paella pan) heat the olive oil over medium heat.
If you are using uncooked chicken, cook the strips until golden and remove from the pan.
Add the chorizo and onion, fry until the onion is soft and the chorizo is golden.
Add the capiscums, tomatoes, cauliflower, rice and the paprika. Stir for 1 minute to coat.
Add a cup of the stock and stir. Allow to absorb.
Continue for the next two cups.
Add the frozen peas and the final cup of stock. Add the chicken to the pan.
Continue stirring until absorbed. If the rice is not completely cooked, add ½ cup water and stir until absorbed. Add another ½ cup of water if necessary.
Notes
This recipe does freeze, but if better just reheated the next day.