I have cooked the chicken on the bone in this recipe. It requires a bit more cooking so I have used the oven. If you would like to use thigh fillets , that would be nice too, and you dont need to put the paella in the oven. With a proper Bomba rice work on 3 cups of liquid for each cup of rice
3whole Chicken Marylands cut into 3 drumsticks and 3 thigh portions
1.25litres chicken stockapproximately
2wholechorizo sausagescured sliced
100gmoniondiced
1wholered capsicum sliced
1largecarrot cut into rounds
1clovegarlic crushed
2teaspoonssmoked paprika
1cuppeasfrozen
400gm riceBomba rice or at a push a good carnaroli
1/2cupparsley chopped
5gmsalt and pepper
60mlolive oil
Instructions
Heat the oil in a paella pan and brown the chicken pieces on each side seasoning well. Put them aside and add all of the vegetables ,paprika and the chorizo to the pan and saute till fragrant and just colouring.
Add the rice and toss around the pan. Add the can of tomatoes and the stock and stir well.
Lay the chicken pieces on the top and turn down to low.
Put the pot into the oven for 30 to 40 minutes. The chicken should be cooked through.
Add the peas and parsley and simmer on low for a further 8 minutes. This will allow a crust to form and the peas to start to cook. Cover with a teatowel and let stand for 10 minutes before serving.