I created this for the first time today. It was pretty good. I need to buy a lid for my 14 qt. pan. The rice needed to cook a little longer. My husband liked it! This is not my recipe, just one I tried. But, the photo below is mine. I don’t like peas that much, so I didn’t add them this time, but, I may add them in next time.
Chicken and Chorizo Paella
Prep Time 10 Mins | Cook Time 20 Mins | Yield Serves 6
This easy version of the traditional Spanish rice dish features both chicken and chorizo sausage mixed in with the rice, peas and tomato.
Ingredients
1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch chunks
Salt
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
4 ounces cooked chorizo sausage, cut into 1/4-inch-thick rounds
1 1/2 cups long-grain rice
3 1/2 cups low-sodium chicken broth
1 15-oz. can diced tomatoes, drained
1 cup frozen peas
Directions
Step 1
Sprinkle chicken with salt and dredge in flour. Warm 1 Tbsp. oil in a large, deep nonstick skillet over medium-high heat.
Cook chicken until browned on all sides, about 6 minutes total. Transfer to a plate.
Step 2
Heat remaining oil in skillet and add onion and garlic. Cook, stirring, until softened, about 3 minutes. Add chorizo and cook until lightly browned, about 2 minutes.
Stir in rice, broth, tomatoes and 1/2 tsp. salt. Bring to a boil, add chicken, cover, reduce heat to low and cook until rice is tender and chicken is cooked through, 10 to 12 minutes.
Step 3
Remove from heat, stir in peas, cover and let stand until peas are heated through, about 5 minutes.
Calories 481 | Fat 14g | Satfat 4g | Protein 36g | Carbohydrate 52g | Fiber 2g | Cholesterol 71mg | Sodium 780mg