Brown Rice, Chicken, and Chorizo Paella Recipe

Prep Time::40 mins

Cook Time:: 1 hr 15 mins

Total Time:: 1 hr 55 mins

Servings::8

Ingredients

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Original recipe (1X) yields 8 servings

2 teaspoons salt

1 teaspoon Spanish smoked paprika

1 teaspoon red pepper (Optional)

1 teaspoon ground turmeric (Optional)

½ teaspoon saffron

2 tablespoons extra-virgin olive oil, or to taste

4 boneless chicken thighs, cut into small pieces

½ pound Spanish chorizo, cut into 1/4-inch slices

1 large onion, chopped

1 red bell pepper, chopped

¼ cup chopped parsley (Optional)

6 cloves garlic, chopped

2 cups short-grain brown rice

1 tomato, chopped

1 (6 ounce) jar roasted red peppers, drained and chopped

1 (32 ounce) carton chicken broth

2 cups frozen peas and carrots, thawed

2 tablespoons sliced black olives

1 tablespoon capers

1 teaspoon apple cider vinegar, or to taste (Optional)

Directions

Combine salt, paprika, red pepper, turmeric, and saffron in a small bowl. Set aside.

Heat olive oil in a paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot; cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers; cook until rice begins to brown, about 5 minutes. Add spice mixture and broth, then return chicken and chorizo to the pot, burying them in the paella.

Increase the heat to high and bring to a boil, stirring every 10 minutes. Reduce the heat to medium and cook, uncovered, for 50 to 55 minutes. Stir in thawed peas and carrots, olives, capers, and apple cider vinegar; cook until everything is heated through, 3 to 5 more minutes.

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