1 tsp Extra virgin olive oil
5g Garlic paste or 4 cloves garlic (finely chopped) 1 x 400g tin diced tomatoes
2 x cups salt-reduced chicken stock
1/3 cup (85ml) dry white wine
5g chilli flakes (optional)
2 tsp smoked paprika
1 x brown onion (approx. 155g) (diced)
1 x cup Arborio rice (approx. 195g uncooked)
3 x chorizo style pork sausages (approx. 84g per sausage) (cubed)
665g skinless chicken breast (cubed)
220g frozen peas
In a large skillet/non-stick pan over medium heat, heat oil. Add the chicken to one side and chorizo to the other. Season chicken with pepper and cook for 8-10 mins or until golden. (Remove chorizo if it’s getting too burned)
Set the slow-cooker on high. Add the chicken, chorizo, rice, tomatoes, onion, garlic, paprika and chilli. Pour over the chicken broth and white wine, then stir to combine.
Cover and cook for 3 hours (or until rice is tender), stirring occasionally.
Remove the lid and stir in prawns and peas. Cover and cook for a further 10 mins or until prawns are pink and the peas are warmed through.
Garnish with chopped parsley and serve with lemon wedges.
Divide the mixture into 6 serves for a yum dinner tonight and an easy grab lunch for tomorrow.
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