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  • 15 ml olive oil
  • 1 onion, diced
  • 2 cloves of garlic
  •  200 g chorizo, sliced
  • 400 g chicken, diced
  • 5 ml smoked paprika
  • pinch of saffron
  • 300 g long grain rice
  • 1 liter hot chicken stock
  • 150 g frozen peas
  • small bunch of flat leaf parsley
  • 1 lemon, cut into wedges

Heat the oil in a wide, heavy bottomed pan.
Add the onion and fry for 2 – 3 minutes until translucent.
Add the garlic and fry for a further minute.
Add the chorizo and chicken to the pan and brown for a couple of minutes.
Stir in the paprika, saffron and rice before adding the stock.
Leave to cook until all the stock has been absorbed and the rice has softened. Add the peas to the pan.
Stir through the parsley, season to taste and spoon onto plates with a wedge of lemon.

Photo: Melissa Ann Vermeulen
Recipe posted by Melissa Ann Vermeulen

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