chicken & chorizo paella
- Number of Servings: 1
Ingredients
4 cups chicken stock1/2 teaspoon ground saffronCoarse salt and freshly ground pepper8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)1 teaspoon pimenton (smoked Spanish paprika; igourmet.com)2 teaspoons extra-virgin olive oil12 ounces dried chorizo, sliced 1/8 inch thick on the bias1 white onion, coarsely chopped4 garlic cloves, minced3 medium vine-ripe tomatoes, coarsely chopped2 1/2 cups Arborio rice1 cup fresh shelled English peas
Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.
Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user OSBORNJESS.
Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user OSBORNJESS.
Nutritional Info Amount Per Serving
- Calories: 3,834.7
- Total Fat: 155.4 g
- Cholesterol: 397.4 mg
- Sodium: 5,191.9 mg
- Total Carbs: 436.0 g
- Dietary Fiber: 15.1 g
- Protein: 161.4 g
Member Reviews