Quick Chicken And Chorizo Paella Best Recipes

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QUICK CHICKEN AND CHORIZO PAELLA

2004-08-20



Quick Chicken and Chorizo Paella image

A quick and easy Chicken and Chorizo Paella

Categories     Chicken     Rice     Tomato     Bake     Sauté     Sausage     Saffron     Pea     Bell Pepper     Fall

Yield Makes 4 to 6 servings

Number Of Ingredients 15

Ingredients:

  • 1 tablespoon vegetable oil
  • 14 ounces chorizo, cut into 1/2 inch slices on the diagonal
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1/4 teaspoon pimenton or paprika
  • 2 cups short- or medium-grain rice
  • 1 pinch saffron threads
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)
  • 1/2 cup frozen peas
  • 1 tomato, chopped
  • Coarse salt and freshly ground black pepper to taste
  • N/A freshly ground black pepper

Steps:

  • Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
  • Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.
  • Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.

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