Chicken and Chorizo Paella

Serves: 3-4


  • 300g boneless, skinless chicken thigh fillets, cut into 2cm pieces
  • 1 tbsp extra virgin olive oil
  • La Boqueria Artisan Chorizo Hot 2 pack, diced
  • 2 cups Arborio rice
  • Good Bones Organic Bone Broth Chicken 500ml
  • ¼ cup dry white wine
  • ¾ cup frozen green peas
  • 1 tsp smoked paprika
  • 400g can diced tomatoes


  1. In a large fry pan, heat the oil in a pan over medium heat and add chicken. Cook until lightly browned. Remove chicken to a plate.
  2. Add chorizo and cook for 2-3 minutes. Add rice and cook for 2 minutes, then add paprika. Add in wine and scrape the sides of the pan with a wooden spoon. Let the mixture simmer for 5 minutes, stirring often.
  3. Stir in diced tomatoes and Good Bones Organic Bone Broth Chicken. Bring it to a boil and then reduce the heat to low. Cook uncovered for 15 minutes. Add frozen green peas and cook for a further 5 minutes. Serve.


  • Dry white wines include Sauvignon Blanc, Pinot Grigio, Pinot Gris and Pinot Blanc.
  • Garnish with fresh parsley leaves and serve with a wedge of lemon.

  • Date October 19, 2021
  • Tags Chicken Breast, Dinner, Lunch, What's NEW