Chicken and chorizo rice (paella style) – a great twist on the classic paella, really flavorful and makes a great side dish for lunch or dinner.
Source: Home Cooking Adventure
Ingredient
Make about 2-3 servings
9 0z (250g) boneless, skinless chicken thighs
3.5 oz (100g) chorizo sausage, thinly sliced
2 cups (500ml) of braised chicken
1/4 cup (50ml) white wine
1 pinch saffron thread
1 small yellow onion, diced
1 clove of garlic
1/2 tomato, diced
1/4 red bell pepper
1/2 teaspoon smoked paprika (1g)
7 0z (200g) paella rice or arborio rice
1/2 cup (60g) frozen peas
olive oil
Salt and pepper to taste
Lemon slices (optional)
1. Cut the chorizo into thin slices and cut the chicken into 1-inch (3cm) pieces.
2. In a small saucepan, add the chicken stock, wine and saffron and bring to a boil over medium heat. Remove from heat and set aside.
3. Heat a 9 inch (23cm) paella pan over medium to high heat. Add the chorizo and cook for about 2 minutes until it exudes oil. Switch to disk. Place the chicken pieces in the pan, season with salt and pepper, and cook for about 2-3 minutes until slightly golden. Switch to disk.
4. Add onion and garlic to the pan and cook for 5 minutes or until onion is soft. Add the tomatoes, red pepper, and paprika and cook for another 2-3 minutes until the juices from the tomatoes have evaporated.
5. Return the chicken and chorizo to the pan, tossing well.
6. Sprinkle with rice, stir well, then pour in the chicken stock mixture. From this moment do not stir anymore. Boil.
7. Reduce heat to low and cook, uncovered, for 15-20 minutes or until rice is tender and liquid is almost absorbed. If necessary, add more stock.
8. Add the peas, cover and cook for another 5 minutes.
9. Remove from heat and let the paella wrap rest for 5 minutes before serving.
