Hello, I am Marie. Today, I’m gonna show you how to make chorizo and chicken paella recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chorizo and Chicken Paella Recipe
Chorizo and Chicken Paella is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Chorizo and Chicken Paella is something which I have loved my whole life. They are fine and they look fantastic.
To bewith this recipe, we must prepare a few ingredients. You can have chorizo and chicken paella using 15 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Chorizo and Chicken Paella:
- Take 4 cups chicken broth
- Prepare 1/2 teaspoon saffron threads
- Prepare 3 tablespoons olive oil
- Get 8 oz chorizo sliced
- Take 8 oz chicken thighs cubed
- Prepare 1 large onion chopped
- Get 1 red pepper diced
- Prepare 3 gloves garlic minced
- Get 1 teaspoon smoked paprika
- Make ready 1 1/2 cup Arborio rice
- Make ready 1/2 cup tomato puree
- Prepare Salt
- Take Pepper
- Prepare Fresh parsley chopped
- Take 1/2 cup frozen peas
Instructions to make Chorizo and Chicken Paella:
- Heat chicken broth in small saucepan on low heat. Add saffron threads
- In large 12-14inch cast iron skillet, heat olive oil over medium high heat
- Add chorizo and chicken and remove when lightly browned.They should not be cooked through.
- Add onion, pepper, and garlic and sauté until soft. Stir in paprika, rice, and tomato purée
- Strain chicken broth and add to pan. Add chorizo and chicken back to pan and stir once. Add salt and pepper to taste
- Cook over medium heat until all of the liquid is dissolved and rice is tender (about 25min)
- To crispy (burnt) rice is desired, turn heat to high and cook for 2 min.
- Sprinkle frozen peas on top (optional)
- Remove from heat and cover with parchment paper. Let sit for 10 min
- Top with parsley and enjoy!
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