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Chicken-Chorizo Paella (Jose Garces) Recipe

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Chicken-Chorizo Paella (Jose Garces)
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Ingredients
29
Count
Nutrition
2324
Calories
Total time
170
Minutes
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Ingredients:

Directions:

  1. Make the stock: Combine the chicken wings, onion, celery, carrot, bay leaves, thyme, peppercorns and juniper berries in a large pot and add water to cover. Bring to a simmer over medium low to medium heat; simmer, uncovered, 45 minutes. Add the saffron and simmer 15 more minutes.
  2. Strain the stock: Pour the stock through a fine strainer; discard the solids. (If not using immediately, let cool, then cover and refrigerate up to 3 days or freeze up to 3 months.)
  3. Poach the chicken: Bring 8 cups water, the quartered onion, bay leaf and celery to a simmer in a large pot over medium heat. Add the chicken thighs and gently poach until just tender, about 12 minutes.
  4. Shred the meat: Remove the chicken from the pot using tongs and reserve the poaching liquid. Let the chicken cool slightly, then discard the skin and shred the meat.
  5. Make the sauce: the tomato paste, ketchup and paprika in a blender. Strain 2 cups of the reserved poaching liquid; add the liquid to the blender and puree until smooth.
  6. Finish the chicken: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion, bell peppers and garlic and cook until translucent, 10 to 12 minutes. Add the pureed sauce and cook, stirring, until the sauce thickens, 8 to 10 minutes. Add the shredded chicken and stir to coat with the sauce. Season with salt and keep warm.
  7. Make the paella: Preheat the oven to 350 degrees F. Heat the olive oil in a paella pan or large ovenproof skillet over medium-high heat. Add the chorizo and cook until the fat renders, about 5 minutes. Add the onion and garlic and cook until the onion is translucent, about 10 minutes. Add the rice and stir to lightly coat with the oil. Stir in the peas, piquillo peppers, olives, 2 cups chicken mixture and 2 1/4 cups saffron chicken stock. Season with salt.
  8. Bake and serve: Cover the paella pan or skillet tightly with foil and bake until the liquid is completely absorbed, 20 to 22 minutes. Remove from the oven and let rest, covered, 5 minutes. Serve in the pan.
  9. Photograph by Andrew Sabin
  10. /content/dam/images/food/fullset/2011/6/17/0/FNM_070111-Try-This-At-Home-005_s4x3.jpg Try This at Home: How to Make Paella
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2323.7 Kcal (9729 kJ)
Calories from fat 2024.73 Kcal
% Daily Value*
Total Fat 224.97g 346%
Cholesterol 299.77mg 100%
Sodium 1174.33mg 49%
Potassium 858.08mg 18%
Total Carbs 38.73g 13%
Sugars 13.39g 54%
Dietary Fiber 7.51g 30%
Protein 31.77g 64%
Vitamin C 84.6mg 141%
Vitamin A 1.6mg 55%
Iron 28.6mg 159%
Calcium 96.4mg 10%
Amount Per 100 g
Calories 369.94 Kcal (1549 kJ)
Calories from fat 322.34 Kcal
% Daily Value*
Total Fat 35.82g 346%
Cholesterol 47.72mg 100%
Sodium 186.96mg 49%
Potassium 136.61mg 18%
Total Carbs 6.17g 13%
Sugars 2.13g 54%
Dietary Fiber 1.2g 30%
Protein 5.06g 64%
Vitamin C 13.5mg 141%
Vitamin A 0.3mg 55%
Iron 4.5mg 159%
Calcium 15.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 64.4
    Points
  • 64
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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