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)
250g prawns
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.
We know this can be a daunting time. You’re probably wondering if we really are the right fit for each other. And it’s OK! Many people before you, have felt the same, and that’s why we want to offer you something special – our $29 Health Check.
Let’s work out together to see if we’re the right fit. Just hit the button below to let me know if you’re ready to see what’s included.