Chicken & Chorizo Paella
This delicious Chicken & Chorizo Paella is lower in fat and Slimming World friendly too!
Servings 4
Calories 597kcal
Ingredients
- Low-calorie cooking spray
- 2 onions finely chopped
- 4 garlic cloves finely chopped
- 100 g chorizo chopped into small bite-size pieces
- 1 carrot peeled and finely cubed
- 2 large tomatoes peeled, deseeded and roughly chopped
- 300 g dried paella rice
- 4 skinless chicken breast fillets cut into small bite-size pieces
- 4 tbsp tomato purée tomato paste
- 1 tbsp Spanish sweet smoked paprika
- Large pinch of saffron threads
- 200 g roasted red peppers in brine from a jar drained and roughly chopped
- 200 g frozen peas
- Handful of fresh flat-leaf parsley finely chopped, to serve
- Lemon wedges to serve
Instructions
- Spray a large non-stick frying pan with low-calorie cooking spray and place over medium-low heat.
- Add the onions, garlic, chorizo, and carrot and stir-fry for 6-8 minutes, or until softened.
- Add the tomatoes and cook for 2-3 minutes.
- Stir in the paella rice and cook for a further 2-3 minutes.
- Add the chicken, tomato purée, paprika, and saffron.
- Pour in enough water to just cover the rice, and bring to the boil. Reduce the heat to medium-low, cover and simmer for 15-20 minutes, stirring occasionally.
- When only a little water remains in the pan, stir in the peppers and peas. Cook for a further 5-6 minutes or until the rice is just tender and the chicken is cooked through. Add a little boiling water if it gets too dry.
- Season lightly to taste and scatter over the parsley.
- Divide between 4 bowls and serve with lemon wedges and finely chopped parsley.
Notes
- Slimming World Syns per serving: 3 Syns when Food Optimising.
Nutrition
Serving: 1 | Calories: 597kcal | Carbohydrates: 48g | Protein: 51g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Cholesterol: 141mg | Sodium: 698mg | Fiber: 7g | Sugar: 12g