We couldn’t stop eating this in the test kitchen. Juicy chicken, full-flavoured rice and spicy sausage – it’s a match made in heaven.
|2 Tbsp||Extra virgin olive oil|
|600 g||Chicken thighs, boneless and skinless, cut into 3 cm pieces (Main)|
|200 g||Chorizo sausages, Spanish, cut into 2 cm pieces (Main)|
|300 g||Mushrooms, thinly sliced|
|3 cloves||Garlic, peeled and chopped|
|1||Lemon, freshly zested|
|300 g||Green beans, trimmed and cut into 6 cm pieces|
|1 Tbsp||Fresh rosemary, chopped|
|½ cup||Flat leaf (Italian) parsley, chopped|
|½ tsp||Saffron threads, dissolved in hot water|
|2 cups||Long grain rice (Main)|
|3 cups||Chicken stock, hot|
|3||Lemons, cut into wedges to serve|
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- Heat the oil in a paella pan. Add the chicken and cook for 10 minutes until brown. Set aside.
- Place the chorizo into a pan and cook for 5 minutes. Add the sausage to the chicken.
- Place the mushrooms, garlic and lemon zest of 1 lemon in the pan and cook for 5 minutes.
- Add the beans, rosemary, parsley, saffron mixture, rice, chicken and chorizo. Stir and add the hot chicken stock. Simmer for 30 minutes. Remove from the heat. Cover and leave to stand for 10 minutes. Serve with 6 lemon wedges.
A squeeze of lemon juice just before serving is delicious with this!