Chicken and chorizo paella in a slow cooker
This slow cooker paella recipe takes this delicious Valencian dish and gives it the benefit of modern convenience.
- 5 hrs cooking
- Serves 4
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Ingredients
Chicken and chorizo paella
- 1 tablespoon olive oil
- 500 gram chicken breast fillets, chopped coarsely
- 1 cured chorizo sausage (170g), sliced thinly
- 1 brown onion (150g), chopped finely
- 1 red capsicum (200g), chopped finely
- 2 clove garlic, crushed
- 1/2 teaspoon saffron threads
- 2 teaspoon smoked paprika
- 1 cup (250ml) chicken stock
- 400 gram canned diced tomatoes
- 500 gram packaged 90-second microwave white long grain rice
- 3/4 cup (90g) frozen peas
- 1/2 cup (75g) pimiento-stuffed green olives, chopped coarsely
- 1/2 cup finely chopped fresh flat-leaf parsley
Method
Chicken and chorizo paella
- 1Heat oil in large frying pan; cook chicken and chorizo, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.
- 2Add onion, capsicum, garlic, spices, stock and undrained tomatoes. Cook, covered, on low, 4 hours.
- 3Stir in rice and peas. Cook, covered, on low, about 15 minutes or until hot. Season to taste. Serve sprinkled with olives and parsley.
