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Chilli Chicken & Chorizo Baked Paella


  • 250g Paella rice
  • 2 x 400g tin tomatoes
  • 225g chorizo
  • 2 Chicken Breasts
  • 5g Smoked Paprika
  • 5g chilli powder
  • 15g Tomato Puree
  • 1 whole chilli (optional)
  • 1 veg/Chicken stock cube (i used Veg)
  • 600ml water
  • 2 onions chopped
  • 1 Red Pepper
  • Flat leaf Parsley (optional)
  • Salt /Pepper to your liking


Slice the chorizo & start to fry on a medium heat after a couple of mins add the Chopped chicken & fry for 5 mins. Remove but leave the oil in the pan & place in your oven dish. Add the onions & peppers & fry for 8 mins until soft.

Add the Smoked Paprika & chilli powder then Tomato puree & cook for a few mins. Add the tinned tomatoes & simmer for 10 mins. Add to the oven dish & add the veg stock. Now add all of your rice & stir. This is when you can split a whole chilli & place in the dish . You can remove when done if you like. Season with salt & Pepper.

It should be quite loose as the rice will soak up the extra liquid. Place in the oven at 190 deg c for half an hour. Take the lid off & turn up to 220 deg c for final 10 mins. If its too dry you can always add more stock or water to loosen

Stir in some chopped flat leaf parsley & serve


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