Chorizo and Chicken Paella

Name: Chorizo and Chicken Paella
Cuisine: American
Ingredients: 4 cups chicken broth; 1/2 teaspoon saffron threads; 3 tablespoons olive oil; 8 oz chorizo sliced; 8 oz chicken thighs cubed; 1 large onion chopped; 1 red pepper diced; 3 gloves garlic minced; 1 teaspoon smoked paprika; 1 1/2 cup Arborio rice; 1/2 cup tomato puree; Salt; Pepper; Fresh parsley chopped; 1/2 cup frozen peas

The_Road_Less_Devoured @theroadlessdevoured

Chorizo and Chicken Paella

The_Road_Less_Devoured @theroadlessdevoured

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Ingredients

4 cupschicken broth
1/2 teaspoonsaffron threads
3 tablespoonsolive oil
8 ozchorizo sliced
8 ozchicken thighs cubed
1large onion chopped
1red pepper diced
3gloves garlic minced
1 teaspoonsmoked paprika
1 1/2 cupArborio rice
1/2 cuptomato puree
Salt
Pepper
Fresh parsley chopped
1/2 cupfrozen peas

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Steps

1

Heat chicken broth in small saucepan on low heat. Add saffron threads
2

In large 12-14inch cast iron skillet, heat olive oil over medium high heat
3

Add chorizo and chicken and remove when lightly browned.They should not be cooked through.
4

Add onion, pepper, and garlic and sauté until soft. Stir in paprika, rice, and tomato purée
5

Strain chicken broth and add to pan. Add chorizo and chicken back to pan and stir once. Add salt and pepper to taste
6

Cook over medium heat until all of the liquid is dissolved and rice is tender (about 25min)
7

To crispy (burnt) rice is desired, turn heat to high and cook for 2 min.
8

Sprinkle frozen peas on top (optional)
9

Remove from heat and cover with parchment paper. Let sit for 10 min
10

Top with parsley and enjoy!