Serves 4-6
step by step recipe
01
Place stock and wine into a saucepan to bring to boil, then remove from heat.
02
Season chicken with salt and pepper. Then add half the oil to a paella pan or large frying pan, over medium heat cook the chicken pieces until golden and remove and set aside.
03
Add remaining oil to the pan and cook chorizo and bacon for 6 minutes or until crisp. Then add the rice, onion, capsicums and tomato and garlic. Cook, stirring, until tomatoes release their juices. Stir through paprika and saffron. Return the chicken to the pan.
04
Add the heated stock and wine over the rice. Simmer gently over medium heat, without stirring for 20 minutes or until almost all the stock is evaporated, the rice is tender and the chicken is cooked through.
05
Remove from the heat, cover with a tea towel and rest for 5 minutes before serving.