BEST CHICKEN PAELLA RECIPE RECIPES

Steps:

• In a large skillet over medium heat, heat oil. Add chicken to one side and chorizo to the other. Season chicken with salt and pepper and cook until golden, 10 minutes. (Remove chorizo if it's getting too burned.)
• In a large slow-cooker, add browned chicken-chorizo mixture, rice, tomatoes, onion, garlic, paprika, and cayenne and season with salt and pepper. Pour over chicken broth and white wine, then stir to combine.
• Cover and cook on high until rice is almost tender, stirring occasionally, 1½ to 2 hours.
• Remove lid and stir in shrimp and frozen peas. Cover and cook until shrimp is pink and peas warmed through, about 10 minutes more.
• Garnish with parsley and serve with lemon wedges.

Steps:

• Heat oven to 220C/200C fan/gas 8. Put the chopped tomatoes (including their juice), stock, paprika and saffron in a large heatproof jug or bowl and microwave for about 5 mins on high until steaming hot.
• Tip the onion and garlic into a generous roasting tin or ovenproof dish, drizzle over the oil and mix to coat. Cook in the oven for 20 mins until beginning to brown.
• Stir in the rice, chicken, chorizo and hot stock mixture, season well and return to the oven for 20 mins (don’t cover).
• Stir in the peeled prawns and peas, dot any shell-on prawns on top, and return to the oven for 5-10 mins until the rice, chicken and prawns are cooked through. If serving with lemon, a nice touch is to pop the lemon slices on top of the paella for the last 5 mins of cooking, to make them hot and juicy. Check the seasoning and serve at once.