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Quick Chicken and Chorizo Paella

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  • Serves: 6
  • Complexity: medium
  • kcal: 1132
Quick Chicken and Chorizo Paella

Enjoy the flavors of this beautiful Spanish dish stuffed with rice, chicken, and chorizo.  A dinner that will please any guest at your table.

Ingredients

  • 1 tablespoon vegetable oil
  • 14 ounces chorizo, cut into 1/2-inch slices on the diagonal
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1/4 teaspoon pimento or paprika
  • 2 cups short- or medium-grain rice
  • 1 pinch saffron threads
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)
  • 1/2 cup frozen peas
  • 1 tomato, chopped
  • Coarse salt and freshly ground black pepper to taste
  • N/A freshly ground black pepper
  • Step by Step Directions

    1. Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.

      Add rice (medium or short grain rice), pimento, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.

      Transfer skillet to oven. Cook, uncovered until rice is tender and there is no liquid remaining, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.

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