Ingredients
Chicken and chorizo paella
Method
Chicken and chorizo paella
1.Heat oil in large frying pan; cook chicken and chorizo, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.
2.Add onion, capsicum, garlic, spices, stock and undrained tomatoes. Cook, covered, on low, 4 hours.
3.Stir in rice and peas. Cook, covered, on low, about 15 minutes or until hot. Season to taste. Serve sprinkled with olives and parsley.
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.