My Chic Chicken Paella

As we have gone back to cold and wet weather I thought I would share with you my Chic Chicken Paella, it’s vibrant and full of flavour, and it is perfect for lifting your mood, and making you feel like you are on holiday!


What you will need is  the following

1 Tbsp Coconut oil

1 Chicken Stock Pot

300g of Aborio Rice

1 Shallot

1 Garlic clove – Grated

1 1/2 Tbsp of Smoked Paprika

1 sachet of Saffron Powder

1 Pack of diced Chorizo

2 red peppers – sliced

Good Quality chicken strips – for family of four ( can make from chicken thighs)

1 packet of green beans

1 Tbsp of Red wine Vinegar

Bunch of Flat Leaf Parsley – Chopped

400mls Water

Pinch of salt

twist of black pepper

I like to first boil the kettle with the 400mls of water, once boiled add the chicken stock pot. Whilst this is dissolving I like to do all my prep, I start with the veggies first  so I peel and grate the garlic and chop the shallots. I then thinly slice the Peppers, clean and trim the top of my green beans and chop into about 5cms.

Once all the veg is secured in bowls out of the way, I would then use a clean chopping board and chop your chicken thighs, I use chicken chunks which I cut in half again, and they are good to go.

Once all you prep is done I then add a Tbsp of coconut oil to the saucepan on a medium – high heat. I then add in the chicken and chorizo, stir and cook until the chicken is nicely browned and then add the shallot and cook for a further 3 minutes.

Next you need to now add the sherry vinegar, Garlic, smoked paprika, saffron powder and arborio rice, you want to stir it well so that the vinegar can evaporate and the rice is completely coated in all the spices and goes a lovely red/orange colour.


Then pour in the chicken stock stir it all together and bring to the boil. I would season then with a pinch of salt and twist of pepper. The smell and colour is amazing, and you will be certainly smiling when you make this delightful dish!

I then pop on the lid, and reduce the heat to a medium, this enables the Paella to simmer, for about 6-10 minutes,once this time has passed take the lid off and add in the pepper and green beans  – DO not stir!  Replace the lid and leave for a further 10 – 12 mins


I use this time to chop the parsley and clean up and set the table.

Once the time is up you will know as all the stock will have been absorbed by the Paella, you can add more salt and pepper if you wish, I don’t I just add in the Parsley and stir through then serve!

Ta dah! All done and trust me between the colour, smell and taste welcome to your holiday on a plate!

Processed with VSCO with fp1 preset
Processed with VSCO with fp1 preset

Enjoy my lovelies xoxo





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