Chicken and Chorizo Paella

Name: Chicken and Chorizo Paella
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 null boneless, skinless chicken thighs, cut into 3/4- to 1-inch pieces; 7 ounces cooking chorizo, sliced into 1/2-inch rounds; 1 large onion, finely chopped; 1 null red bell pepper, seeded and cut into 1/2-inch pieces; 2 cloves garlic, minced; 1.5 cups paella rice (or Arborio rice); 14 ounces canned diced tomatoes; 3.5 cups chicken broth; null pinch saffron threads (optional); 1 cup frozen peas; null null salt and freshly ground black pepper, to taste; null null fresh parsley, chopped, for garnish; null null lemon wedges, for serving

#Easy #Chicken #Mediterranean Cuisine #High Protein #Gluten-Free

Total Time50mins

Rating0.0/ 5.0

Servings4people

Harry Hayes

@harry_hayes

Ingredients

olive oil2 tablespoons

boneless, skinless chicken thighs, cut into 3/4- to 1-inch pieces4

cooking chorizo, sliced into 1/2-inch rounds7 ounces

onion, finely chopped1 large

red bell pepper, seeded and cut into 1/2-inch pieces1

garlic, minced2 cloves

paella rice (or Arborio rice)1.5 cups

canned diced tomatoes14 ounces

chicken broth3.5 cups

saffron threads (optional)

frozen peas1 cup

salt and freshly ground black pepper, to taste

fresh parsley, chopped, for garnish

lemon wedges, for serving

Instructions

Heat 2 tablespoons olive oil in a large, shallow skillet or paella pan over medium-high heat.

Add the chicken pieces and brown on all sides, about 5 to 7 minutes; transfer to a plate.

Add the chorizo and cook until crispy, about 3 to 5 minutes; transfer to the plate with the chicken.

Reduce heat to medium. Add the onion and red bell pepper and cook until softened, about 8 to 10 minutes.

Stir in the garlic and smoked paprika and cook until fragrant, about 1 minute.

Add the rice and stir to coat the grains, about 2 minutes.

Stir in the diced tomatoes, chicken broth, and saffron (if using); bring to a gentle simmer.

Arrange the chicken pieces evenly over the rice; do not stir. Simmer uncovered until most of the liquid is absorbed and a crust (socarrat) forms on the bottom, 15 to 20 minutes.

Scatter the chorizo and peas over the top. Cover the pan, remove from heat, and let rest for 5 to 10 minutes.

Fluff the rice with a fork. Season with salt and freshly ground black pepper. Garnish with chopped parsley and serve with lemon wedges.

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