Quick Chicken and Chorizo Paella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 pimenton 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 |
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.
2. Add rice (medium or short grain rice), pimenton, 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.
3. Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.
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