Chicken And Chorizo Paella

• 1 tbsp olive oil
• 1 lb chicken breast, coarsely chopped
• 1 link chorizo, thinly sliced
• 1 None Spanish onion, finely chopped
• 1 None red pepper, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp saffron threads
• 2 tsp smoked paprika
• 1 cup chicken stock
• 1 (13.5 oz) can diced tomatoes
• 18 oz instant white long grain rice
• 3 oz frozen peas
• 2.5 oz pimiento-stuffed green olives, coarsely chopped
• 3 tbsp fresh flat-leaf parsley leaves, finely chopped

1. Heat olive oil in a large frying pan. Working in batches, cook chicken and chorizo until browned. Transfer to a slow cooker. Add onion, pepper, garlic, spices, stock and tomatoes. Cook, covered, on lowest setting for 4 hours. Stir in rice and peas. Cook, covered, for about 15 mins, or until hot and rice is cooked through. Season to taste. Serve sprinkled with olives and parsley.

olive oil, chicken breast, chorizo, spanish onion, red pepper, garlic, threads, paprika, chicken stock, tomatoes, rice, frozen peas, green olives, parsley

Taken from recipes-plus.com/api/v2.0/recipes/30415 (may not work)