Chicken paella

Ingredients

• 200g chorizo, sliced into wheels, then halved
• 1T oil
• 500g chicken thigh fillet, chunked
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1 medium red capsicum, finely chopped
• 1t turmeric
• 1t cumin
• 1.5 cups long grain rice
• 375g jar of simmer sauce (eg. El-Paso enchilada sauce)
• 2 cups chicken stock
• 1 cup frozen peas
• 1/4 bunch of flat-leaf parslet, roughly chopped

Procedure

1. Cook chorizo in dry pan for a few minutes until golden brown. Set aside
2. Heat oil in pan, add chicken, brown
3. Add onion, garlic, capsicum. Cook to softening
4. Add turmeric, cumin, rice, sauce, stock. Bring to the boil
5. Cover with a lid, reduce heat and simmer for 15min, or until rice is tender. Stir occasionally
6. Return chorizo to pan, add peas, stir to combine well
7. Cover again, simmer for 5min or until chorizo is reheated and peas are cooked
8. Serve with parsley