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Chicken and Chorizo Paella cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you quickly, it could be created by you in simple actions. You may make it for family or friends events, and it could be offered at many established activities also. I am certain you will see lots of people who just like the Chicken and Chorizo Paella dishes that you simply make.

Alright, don’t linger, let’s plan this chicken and chorizo paella formula with 12 components which are absolutely easy to obtain, and we have to process them at the very least through 6 tips. You should commit a while on this, so the resulting food could be perfect.

Ingredients - Chicken and Chorizo Paella:

1. Require 2 - Chicken Breasts (diced)
2. Take 100 grams - Chorizo (sliced)
3. Take 250 grams of Risotto (or Paella) Rice
4. Provide 1 of Litre Chicken Stock (replace some of the stock with a glass of white wine if you're a legend)
5. Take 1 - Onion (diced)
6. Require 2 - Peppers (diced)
7. Provide 1 stick Celery (sliced)
8. Give 1 for Tomato
9. Prepare 3 clove for Garlic (finely sliced)
10. Provide 1 pinch - Saffron
11. Take 1 tbsp - Chopped Parsley (or dried)
12. Take 1 tsp of Smoked Paprika

Chicken and Chorizo Paella making process:

1. Skin and de-seed the tomato. The easiest way to do this is to to make a cross in the skin at the bottom and then plop it in a bowl of boiling water for 3-4 minutes, turning it over every now and again. Pour away the water and when it's cool enough, peel off the skin. Quarter the tomatoes, squish out the seeds and then dice the flesh.
2. Get a large frying pan on a medium heat with some olive oil. Once the oil is hot, add the chicken and fry it for 5 minutes or so, until golden. Remove from the pan and set aside.
3. Add the rice to the pan that was used for the chicken (add more oil if needed) and fry for 3-4 minutes, stirring continuously, until the rice turns translucent. Remove form the pan and set aside with the chicken.
4. Add the sliced chorizo to the pan and fry for 2-3 minutes until it starts to release it's oil. Then add the onion, celery, peppers, garlic and tomato. Fry for a further 3-4 minutes until the vegetables are beginning to soften.
5. Add the rice and chicken back to the pan along with the stock, saffron, parsley and smoked paprika. Stir it all together. Turn the heat to low and leave to cook for 20-30 minutes - stirring occasionally - until most of the liquid has been absorbed.
6. Serve and enjoy! :)

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