Chicken Paella

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Warm the brut in a saucepan over medium heat. Add the saffron threads, stirring to help dissolve. Reduce the heat to very low and cover to keep warm.

Step 2

Warm the olive oil in a paella pan or a large, heavy bottomed saute pan over medium high heat. Season the chicken all over with salt and pepper. Working in batches as needed to avoid crowding, add the chicken to the hot pan, skin side down, and cook, turning once, until golden brown on both sides, about 4 minutes per side. Transfer to a plate and set aside.

Step 3

Add the chorizo to the pan, still over medium high heat, and cook, tossing and stirring, until browned on both sides, about 3 minutes total. Add the onion and saute until soft, about 3 minutes. Stir in the garlic and paprika and cook just until the garlic is soft, about 30 seconds. Stir in the tomatoes with their juices, scraping up any browned bits on the bottom of the pan. Stir in the rice and the warm saffron broth. Season well with salt and pepper and bring to a boil. Fold in the peas, then return the chicken to the pan, nestling it in the sauce. Reduce the heat to medium low, cover, and cook until the rice is tender and the chicken is opaque throughout, about 20 minutes.

Step 4

Remove from the heat and let the paella rest, covered, for 10 minutes. Stir in the parsley. Taste and adjust the seasoning. Serve right away.