Chicken & Chorizo Basmati Paella

Serves 2 generously

Ingredients

  • 225g Tilda Easy Cook Basmati Rice
  • 1 chicken breast
  • 4 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp ground turmeric
  • 115g chorizo sausage, peeled (optional)
  • 600ml gluten-free chicken stock
  • 4 tomatoes, skinned, seeded and chopped
  • 1 red pepper, seeded and sliced
  • 115g frozen peas
  • Salt and black pepper

Method

  1. Heat the oil in a large non-stick pan and brown the chicken on both sides. Place in the oven on 180°C for 12 minutes.
  2. Add the onion and garlic, and stir in the turmeric. Cook for 2 minutes.
  3. Slice the chorizo and add to the pan with the rice and stock. Bring to the boil and season to taste, then cover and continue to cook on a medium heat for 15 minutes.
  4. Add the chopped tomatoes, sliced red pepper and frozen peas, and cook for a further 10 minutes until the rice has absorbed the stock.
  5. Slice the chicken breast and place on the presented paella.