Chicken And Chorizo Paella - cooking recipe

Ingredients

1 tbsp olive oil
1 lb chicken breast, coarsely chopped
1 link chorizo, thinly sliced
1 None Spanish onion, finely chopped
1 None red pepper, finely chopped
2 cloves garlic, minced
1/2 tsp saffron threads
2 tsp smoked paprika
1 cup chicken stock
1 (13.5 oz) can diced tomatoes
18 oz instant white long grain rice
3 oz frozen peas
2.5 oz pimiento-stuffed green olives, coarsely chopped
3 tbsp fresh flat-leaf parsley leaves, finely chopped

Preparation

Heat olive oil in a large frying pan. Working in batches, cook chicken and chorizo until browned. Transfer to a slow cooker. Add onion, pepper, garlic, spices, stock and tomatoes. Cook, covered, on lowest setting for 4 hours. Stir in rice and peas. Cook, covered, for about 15 mins, or until hot and rice is cooked through. Season to taste. Serve sprinkled with olives and parsley.