Ingredients

low-calorie cooking oil spray
500 g (1 lb) boneless, skinless chicken thighs, cubed
1 onion, chopped
60 g (24 oz) chorizo, sliced
2 garlic cloves, finely chopped
1 red pepper, cored, deseeded and diced
1 orange pepper, cored, deseeded and diced
2 celery sticks, diced
2 pinches of saffron threads
½ teaspoon dried Mediterranean herbs
750 ml (14 pints) hot chicken stock
175 g (6 oz) easy-cook brown long-grain rice
125 g (4 oz) frozen peas
salt and pepper
2 tablespoons chopped parsley. to garnish

Instructions

1.Preheat the slow cooker if necessary. Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot.
2. Add the chicken a few pieces at a time until all the chicken is in the pan and cook for 5 minutes, stirring, until browned. Use a slotted spoon to transfer the chicken to the slow cooker pot.
3.Add the onion, chorizo and garlic to the pan and cook for 3-4 minutes, stirring, until the onion is beginning to colour.
4.Mix the saffron and dried herbs with the hot stock, season to taste, then pour into the slow cooker pot and stir well. Cover and cook on high for 3-4 hours.
5.Place the rice in a sieve and rinse under cold running water, then drain and stir into the chicken mixture
6.Cover again and cook, still on high, for 12-14 hours until the rice is tender. Stir in the peas and continue cooking for 15 minutes. Serve garnished with the chopped parsley.
7.FOR SEAFOOD PAELLA, follow the recipe above to cook the paella, omitting the chicken. Thaw a 400 g (13 oz) packet of frozen mixed seafood and pat dry on kitchen paper.
8.Spray a large frying pan with a little low- calorie cooking oil spray and place over a high heat until hot.
9.Add the seafood and fry for 4-5 minutes until piping hot. Stir into the finished paella and garnish with the parsley.

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