Chicken paella with peppers and chorizo

Ingredients for 2 servings:

• 1 half bell pepper(s), red
• 1 half bell pepper(s), yellow
• ½ chicken breast fillet(s)
• 50g chorizo
• ½ garlic clove(s)
• ½ lemon(s)
• 50 g cherry tomatoes
• ½ liter chicken broth
• 1 rosemary sprig(s)
• ½ tbsp parsley
• 200 g basmati rice
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the peppers, remove the seeds, and cut into thin strips. Peel the garlic and finely chop it, as well as the parsley. Halve the tomatoes and cut the chicken fillets into bite-sized pieces. Pick the leaves from the rosemary sprigs, dice the chorizo, and chop the parsley. Cut the lemons into wedges. Bring 1 liter of chicken stock to a boil. Heat 2 tablespoons of oil in a pan. Season the chicken with salt and pepper and fry for a few minutes. Then set aside. Return the pan to the heat with 2 more tablespoons of olive oil and sauté the peppers and tomatoes until soft. Add the garlic, rosemary, and chorizo. Season with salt and pepper. After about 3 minutes, stir in half of the parsley and the rice, and sauté until the rice has absorbed the oil. Add the chicken stock and chicken fillets, and mix well. Reduce the heat to medium-low and cook the paella for 15-20 minutes. Do not stir; a slightly crispy rice base is typical for paella. Once the rice has absorbed the broth, remove the pan from the heat, cover with a tea towel, and let it rest for 5 minutes. Garnish the paella with the remaining parsley and serve with the lemon wedges. Enjoy!