INGREDIENTS:
- 750 g chicken thigh fillets, sliced into small pieces
- 15 pcs prawns
- 200 g chorizo, sliced
- 250 g long grain rice
- 2 stalks celery, sliced
- 1 large green capsicum, chopped
- 1 can (400 g) chopped tomatoes
- 350 ml chicken stock
- 1 tbsp Worcestershire sauce
- 3 tbsp tomato paste
- 3 pcs bay leaves
- 2 tsp dried thyme
- 2 tsp smoked paprika
- 1 tbsp cayenne pepper
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tsp sugar
- Ground black pepper, to taste
- Salt, to taste
- Olive oil, for cooking
- Lemon wedges (garnish)
HOW TO COOK:
- Start by seasoning the chicken pieces and the prawns with salt and pepper.
- Add and heat the olive oil in a large pot then brown and cook the chicken and prawns on all sides.
- Remove then set aside.
- In the same pot, sauté the garlic, onions, and celery (add more oil if needed).
- Add the chorizo and capsicum then stir until fragrant.
- Pour the chicken stock, chopped tomatoes, rice, Worcestershire sauce, tomato paste, bay leaves, dried thyme, smoked paprika, cayenne pepper, and sugar.
- Reduce the heat to medium low and cook rice for 15 minutes while occasionally stirring (add a bit of water if it dries out).
- Add and combine the cooked chicken and prawns and cook for 10 more minutes or until rice is tender.
- Season with salt and pepper then remove from heat.
- Transfer to serving plate and serve with lemon wedges. Enjoy!
IMAGE: gimmesomeoven.com
Also try: Arroz Ala Valenciana
