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
Element
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. Place onion and garlic in pan and cook for 5 minutes or until onion is soft. Add the tomatoes, red peppers and paprika and cook for another 2-3 minutes until the water from the tomatoes has 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 point 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 need more stock.
8. Add the peas, cover and cook for another 5 minutes.
9. Remove from heat and allow covered paella to rest for 5 minutes before serving.
