By Carol Bee Cooks
One Pan Chicken and Chorizo Paella
4 steps
Prep:15minCook:45min
This paella is a complete dinner that all cooks in one pan.
Updated at: Sun, 08 Dec 2024 21:14:07 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories474.7 kcal (24%)
Total Fat17.9 g (26%)
Carbs51 g (20%)
Sugars6.2 g (7%)
Protein26.7 g (53%)
Sodium1008.8 mg (50%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspextra virgin olive oil
3 ozSpanish Chorizo
diced
1 lbChicken Breast
or Thighs, cut into 1.5 inch pieces
salt
to taste
pepper
to taste
1Sweet Onion
small, thinly sliced
1red bell pepper
small, thinly sliced
4cloves garlic
minced
½ tspRed Pepper Flakes
more or less based on spice preference
1 tspsmoked paprika
½ tspTurmeric
I used in place of saffron
14.5 ozDiced Tomatoes
undrained
1 cupShort-Grained Rice
Uncooked, I used arborio
2 cupschicken broth
½ cupfrozen peas
1lemon
Fresh Parsley
roughly chopped, to serve
Instructions
Step 1
Heat olive oil in a large high rimmed pan such as a sauté pan over medium heat. Add diced chorizo and cook, stirring occasionally, for about 3 minutes or until it starts to brown. Remove to a plate. Add cut chicken pieces to the remaining oil. Season to taste with salt and pepper. Cook, stirring occasionally, for about 7 minutes until mostly cooked through. Remove to a plate.
Step 2
To the same pan, add sliced onion and peppers. Cook for 3-5 minutes, stirring occasionally until they begin to soften. Add minced garlic, red pepper flakes, smoked paprika, and turmeric. Stir to combine and cook for 1 minute.
Step 3
Pour in diced tomatoes and uncooked rice. Stir to combine. Cook for 3 minutes until the liquid is absorbed. Pour in chicken broth and turn heat to medium high so the liquid comes to a simmer. Add back the chorizo and chicken. Season to taste with salt and pepper. Turn heat to medium low and cook for about 15-20 minutes until most of the liquid is absorbed. Don't stir while it cooks.
Step 4
Once most of the liquid is absorbed, sprinkle the frozen peas on top and cook another 5 minutes. Squeeze the juice of 1/2 a lemon on top and garnish with fresh parsley. Serve with additional lemon juice and parsley if desired.
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