One Pan Chicken and Chorizo Paella

Name: One Pan Chicken and Chorizo Paella
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 1 tbsp Extra Virgin Olive Oil; 3 oz Spanish Chorizo (diced); 1 lb Chicken Breast or Thighs (cut into 1.5 inch pieces); Salt and Pepper (to taste); 1 small Sweet Onion (thinly sliced); 1 Small Red Bell Pepper (thinly sliced); 4 cloves Garlic (minced); 1/2 tsp Red Pepper Flakes (more or less based on spice preference); 1 tsp Smoked Paprika; 1/2 tsp Turmeric (I used in place of saffron); 14.5 oz Diced Tomatoes (1 can; undrained ); 1 cup Uncooked Short-Grained Rice (I used arborio ); 2 cups Chicken Broth; 1/2 cup Frozen Peas; 1 Lemon; Fresh Parsley (roughly chopped; to serve)

4 steps

Prep:15minCook:45min

This paella is a complete dinner that all cooks in one pan.

Updated at: Fri, 22 Nov 2024 08:42:03 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories474.4 kcal (24%)

Total Fat17.9 g (26%)

Carbs51 g (20%)

Sugars3.1 g (3%)

Protein26.7 g (53%)

Sodium1008.8 mg (50%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspextra virgin olive oil

3 ozSpanish Chorizo

diced

1 lbChicken Breast

or Thighs, cut into 1.5 inch pieces

½ tspRed Pepper Flakes

more or less based on spice preference

1 tspsmoked paprika

½ tspTurmeric

I used in place of saffron

14.5 ozDiced Tomatoes

undrained

1 cupShort-Grained Rice

Uncooked, I used arborio

2 cupschicken broth

½ cupfrozen peas

1lemon

Fresh Parsley

roughly chopped, to serve

Instructions

Step 1

Heat olive oil in a large high rimmed pan such as a sauté pan over medium heat. Add diced chorizo and cook, stirring occasionally, for about 3 minutes or until it starts to brown. Remove to a plate. Add cut chicken pieces to the remaining oil. Season to taste with salt and pepper. Cook, stirring occasionally, for about 7 minutes until mostly cooked through. Remove to a plate.

Step 2

To the same pan, add sliced onion and peppers. Cook for 3-5 minutes, stirring occasionally until they begin to soften. Add minced garlic, red pepper flakes, smoked paprika, and turmeric. Stir to combine and cook for 1 minute.

Step 3

Pour in diced tomatoes and uncooked rice. Stir to combine. Cook for 3 minutes until the liquid is absorbed. Pour in chicken broth and turn heat to medium high so the liquid comes to a simmer. Add back the chorizo and chicken. Season to taste with salt and pepper. Turn heat to medium low and cook for about 15-20 minutes until most of the liquid is absorbed. Don't stir while it cooks.

Step 4

Once most of the liquid is absorbed, sprinkle the frozen peas on top and cook another 5 minutes. Squeeze the juice of 1/2 a lemon on top and garnish with fresh parsley. Serve with additional lemon juice and parsley if desired.

View on Carol Bee Cooks

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