Chicken and chorizo paella

Chicken and chorizo paella

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4

This dish combines two of my favourite ingredients – chicken and chorizo – and is the perfect meal to eat al fresco, while pretending you’re holidaying in the Mediterranean. It also tastes just as good the next day eaten cold, as the flavours are enhanced.

Ingredients

Quantity Ingredient
40g lucy bee coconut oil
1 onion, finely chopped
1/2 cooking chorizo, chopped
4 garlic cloves, crushed
400g risotto or paella rice
1 level teaspoon smoked paprika, (sweet or hot)
200g roasted red peppers, diced, from a jar
300g boneless, skinless chicken breasts, cut into bite-sized pieces
500ml chicken stock
500ml water
large pinch saffron threads
150g cooked broad beans, skins removed, (frozen are fine)
12 black olives, (optional)
handful parsley leaves
himalayan salt
ground black pepper
lemons wedges, to serve

Method

  1. Melt the coconut oil in a large, heavy-based pan and gently fry the onion and chorizo, until the onion has softened. Add the garlic and sauté for another minute.
  2. Tip in the rice, stir, and cook for 1 minute. Add the smoked paprika, red pepper and chicken and stir it all together.
  3. Pour in the stock, water, saffron, broad beans and olives, if using, then season to taste. Reduce the heat to low, cover and cook for 12–15 minutes, stirring occasionally to prevent sticking. Add the parsley, leave to stand for a few minutes and serve with lemon wedges, and a green salad.
Tags:
coconut oil
healthy
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