Chicken & Chorizo Paella

​Ingredients: serves two

• 400 g chicken 
• 60 g chopped chorizo
• 1 bag mini sweet peppers
• 1 small red onion
• 1 cup basmati rice
• 2 cups water

• 200 ml carton chopped tomatoes 
• 4 cloves garlic
• 1 tsp chilli powder
• 1 tsp mixed herbs
• Coconut oil for pan

Method:

1. ​Begin by melting a little coconut oil in two large pans.
2. To one pan add 2 cloves of chopped garlic and leave to simmer for 3-4 minutes till slightly brown.
3. To the other pan add 2 cloves of chopped garlic and finely chopped red onion. Allow to simmer till fragrant. 
4. To the first pan, add 1 cup of rice. Allow to simmer for 1 minute before adding 2 cups of water. Bring to the boil, cover, reduce heat and simmer for 15-20 minutes.
5. To the second pan, add thin slices of chicken and fully cook. Add chopped tomatoes, chili powder and mixed herbs and mix. Reduce heat and allow to simmer for 10 minutes.
6. Add peppers and chorizo pieces and allow to cook for a further 5 minutes.
7. When the rice is fully cooked, transfer to the other pan. Stir to ensure all the rice is fully coated in sauce and cook for 2-3 minutes before serving.