How To Make Chicken & Chorizo Paella
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 1 lb chicken, cut into pieces
- 1 cup chorizo, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 2 cups Arborio rice
- 4 cups chicken broth
- 1 tsp paprika
- 1/2 tsp saffron threads
- Salt, to taste
- Pepper, to taste
- Fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
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In a large paella pan or skillet, heat some oil over medium heat. Add the chicken and chorizo and cook until browned. Remove from the pan and set aside.
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In the same pan, add the onion, garlic, and red bell pepper. Cook until softened.
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Add the rice, paprika, and saffron threads to the pan. Stir well to coat the rice with the spices.
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Add the chicken broth and bring to a boil. Reduce heat to low and simmer for about 20 minutes, or until the rice is almost cooked.
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Stir in the peas and return the chicken and chorizo to the pan. Continue to cook until the rice is fully cooked and the liquid is absorbed.
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Season with salt and pepper to taste. Garnish with fresh parsley and serve with lemon wedges.
Nutrition
- Calories : 550kcal
- Total Fat : 21g
- Saturated Fat : 7g
- Cholesterol : 100mg
- Sodium : 1300mg
- Total Carbohydrates : 56g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 33g
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