Name: Chicken and Chorizo Paella
Ingredients: 3 tbsp Olive oil; 1 onion (diced); ½ chorizo ring (cut into half moons); 2 small chicken breasts (diced); 3 cloves garlic (chopped); 1 tsp dried chilli flakes; 3 tsp smoked paprika; 1 tsp turmeric; 1 red pepper (diced); 2 medium tomatoes (roughly chopped); 200 g paella rice; 240 ml chicken stock; 120 ml white wine; Salt and pepper; 100 g frozen peas; Fresh coriander leaves (optional)

Chicken and Chorizo Paella

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Course Main Course

Cuisine Spanish

Servings 4

Equipment

Instant Pot Multi Pressure Cooker

Ingredients

3 tbsp Olive oil
1 onion diced
½ chorizo ring cut into half moons
2 small chicken breasts diced
3 cloves garlic chopped
1 tsp dried chilli flakes
3 tsp smoked paprika
1 tsp turmeric
1 red pepper diced
2 medium tomatoes roughly chopped
200 g paella rice
240 ml chicken stock
120 ml white wine
Salt and pepper
100 g frozen peas
Fresh coriander leaves optional

Instructions

Place the butter in the pot and select Sauté. When hot, add the onion and cook for 3 minutes, stirring occasionally.
Then add the chorizo and chicken, and sauté for another 2 minutes.
Turn the Sauté setting to Low and add the garlic, chilli, paprika and turmeric. Cook for 2 more minutes.
Add the red pepper, tomatoes and paella rice and give it a stir.
Add the chicken stock and white wine then deglaze your pot by scraping the bottom of the pot to ensure that there is no food stuck to the bottom
Press cancel then season with salt and pepper.
Put the lid on and select Pressure cook High for 5 minutes, followed by quick pressure release.
Remove the lid and add the peas, and give the whole thing a stir.
Garnish with fresh coriander and serve.

Keyword Chicken, Instant Pot, Official Recipe Contributor