Chicken and chorizo paella

If like me, you are not so keen on seafood, then here is a seafood free paella! Try it!

Serves 4          MODERATELY EASY

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Ingredients:
400-500g chicken mini fillets

4tbsp olive oil

1 onion , finely chopped

1 garlic clove, crushed

1tsp ground tumeric

115g cooking chorizo sausage, peeled

225g long grain rice

600ml chicken stock

4 tomatoes, skinned peeled and chopped

1 red pepper seeded and sliced

Salt and black pepper

1. Heat the oil in a large non-stick pan and brown the chicken on both sides. Add the onion and garlic, and stir in the turmeric. Cook for 2 minutes.
2. Slice the chorizo and add to the pan with the rice and stock. Bring to the boil and season to taste, then cover and continue to cook on a medium heat for 15 minutes.
3. Add the chopped tomatoes, sliced red pepper and frozen peas, and cook for a further 10 minutes or until the chicken is tender and the rice has absorbed the stock.