INGREDIENTS

• 80g Chorizo diced
• 1 onion roughly chopped
• 2 garlic cloves finely chopped
• 4 Lowan Park Produce chicken thighs diced
• 1 tsp oregano
• 1 tsp dried basil
• 1 tsp garlic granules
• 1 tsp paprika
• 170g paella or arborio rice
• 1l chicken or vegetable stock
• 1 red, yellow or orange capsicum finely chopped
• 130g frozen peas
• Handful of parsley chopped

METHOD

1. Heat a large frying pan over a medium heat and fry the chorizo for a couple of minutes until the oil is released. Add the onion and fry for 8-10 mins more until it begins to soften and caramelise. Add the garlic and cook for 1 min before adding the chicken. Fry for 5 mins until browned all over. Sprinkle in the oregano, basil, garlic granules and paprika, and cook for another 30 seconds.
2. Tip in the rice and toast slightly in the chorizo oil. Pour in the stock and bring to a simmer, then add the pepper. Bring to a boil, then reduce to a simmer and cook for 15 mins, or until the rice is almost cooked.
3. Top up with more stock or water, if needed. Add the peas and cook for a few minutes more until the rice is tender. Once the chicken is cooked and the rice is done to your liking, season to taste.
4. Serve in bowls sprinkled with the parsley.