ELIZE’S CHICKEN PAELLA
The rice is perfectly tender and scented with spices.
Added are green bell peppers and onion for flavour and texture, and tender and moist chicken.
The paella is ready in 45 minutes, and far exceeded my expectations, everybody raves about it, and you’ll want to make it again and again.
- 4 tablespoons olive oil, divided
- 1 large onion, diced small
- 1 green bell pepper, trimmed, seeded, and cut into strips
- 3 cloves of garlic, pressed or finely minced
- 5 cm chorizo, cut into thin slices
- 6 chicken thighs, seasoned with salt and pepper
- 1 cup uncooked white rice
- 2 ¼ cups chicken broth
- 1 lemon
- 7 cherry tomatoes, cut in half
- ¼ cup peas (I used frozen straight from freezer)
- chopped cilantro or parsley, for garnish
- Spanish seasoning mix:
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoons ground cumin
- ½ teaspoon chilli powder
- 1 teaspoon ground coriander
- ¼ teaspoon lemon and black pepper spice
In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside.
Cut the lemon in half, then thinly slice one half – for garnish – and reserve the other half for juicing later in the recipe.
Place chicken in a medium bowl. Drizzle with 2 tablespoons oil, then toss to coat well.
Use half of the prepared seasoning mix to rub on both sides of each piece of chicken.
Drizzle a large skillet with remaining 2 tablespoons of oil and bring to medium heat.
Cook chicken for 2 – 3 minutes on each side until browned.
Transfer to a plate. (It won’t be cooked through at this point).
In the same skillet add the onion, pepper and chorizo and sauté over medium-high heat until vegetables begin to soften and lightly caramelise, about 5 to 8 minutes; stir intermittently.
Add the garlic and cook until fragrant, about 1 minute; stir intermittently.
Add the rice and cook to toast the rice for about 3 minutes, stirring intermittently.
Add the chicken broth, juice from ½ of the lemon, and remaining seasoning mix and stir to combine.
Return chicken to the pan on top of the rice. Cover and cook for 15 minutes on low heat, then add the peas, parsley/coriander leaves and half tomatoes, stir to combine, cover and cook for a further 15 minutes until most liquid is absorbed, rice is tender, and chicken is cooked through.
Taste the paella and add salt and pepper, if necessary, to taste. Garnish with lemon slices and freshly chopped cilantro or parsley and serve immediately.
Paella will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Recipe and photo: Elize de Kock
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