Heat the oil in a pan and brown the chicken thighs, skin-side down, for 5-7 mins. Turn them over and seal the other side for a couple of mins. Transfer to a plate.
In the same pan, add the onion, red pepper, chilli and bay leaves. Cook gently for 5 mins to soften the onion and pepper. Add the chorizo and garlic. Continue to cook gently for 5 minutes to release the paprika oils from the chorizo.
Stir in the saffron and smoked paprika and cook for a couple more minutes. Add the tomatoes and mix. Add the rice to the pan followed by the stock, lemon juice and salt and pepper. Stir well. Push the chicken pieces, skin-side up, into the rice and liquid. Cook gently on the hob for 20 mins without stirring.
Add the prawns and cook for a further 10 minutes until the rice is cooked. Sprinkle over the cooked green beans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (716g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 341 (51%)|
|Amt Per Serving||% DV|
|Total Fat 37.9g||51 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 288.9mg||89 %|
|Sodium 1029.6mg||36 %|
|Potassium 1152.5mg||30 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 19.5g|
|Protein 57.8g||83 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 670
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