Prep
15 MIN
Cook
45 MIN
Ingredients
1 litre
Chicken stock
1 tsp
Saffron threads
1 tbsp
Olive oil
1
Chorizo sausage, cut into 2cm slices
1
Onion, finely chopped
2
Cloves garlic, finely chopped
1
Red capsicum, thinly sliced
420 g
Can Heinz condensed big red tomato soup
1
Small barbequed chicken, cut into serving size portions
200 g
(1 cup) spanish rice or medium/short grain rice
1 tsp
Spanish smoked sweet paprika
2 tsp
Rosemary leaves, coarsely chopped
8
Whole green prawns
1/2 cup
Frozen Heinz green peas
Instructions
Step 1
Combine chicken stock and saffron in a saucepan and bring to the boil. Simmer for 5 minutes over medium-high heat or until saffron has lightly coloured the stock.
Step 2
Heat olive oil in a large frying pan, add chorizo and cook for 3 minutes, turning halfway through cooking, then remove from pan. Add onion, garlic and capsicum and cook, stirring over medium heat for 5 minutes or until lightly golden. Add HEINZ Big Red Tomato Soup and return chorizo to pan. Add chicken pieces and pour over stock. Bring to the boil.
Step 3
Add rice, paprika and rosemary then season to taste with sea salt and freshly ground black pepper. Cook over medium heat, without stirring for 5 minutes, and then add the whole prawns by nestling them into the rice and sprinkle with frozen peas. Cook for a further 15 minutes or until rice is tender and all the stock is absorbed. Stand for 10 minutes before serving.