PREP TIME: 15 MINS | COOK TIME: 35 MINS | TOTAL TIME: 50 MINS | YIELD: 4-6 servings
This is a flavorful one-skillet paella without the seafood. Unlike the traditional paella, this is made with chorizo and chicken. The perfect meal for those who unfortunately cannot have seafood but still would like to enjoy the flavours of paella.
INGREDIENTS
3 tablespoons plus 1 tablespoon olive oil
1 pound chicken breasts (or thighs) cut into square pieces
2 links Spanish chorizo (12 ounces) sliced
2 teaspoons smoked paprika
Kosher salt/freshly ground black pepper to taste
1 small yellow onion, diced (⅓ c.)
1 large red bell pepper, seeded and diced (about ½ c.)
3 cloves garlic, minced
1-14.5 ounces can fire-roasted diced tomatoes
¼ c. dry white wine
3 ⅓ c. chicken broth
1 teaspoon turmeric
Pinch saffron threads
2 c. Arborio or Bomba rice
1 c. fresh or frozen green peas
¼ c. sliced manzanilla olives
¼ c. freshly chopped parsley
Lemon wedges for garnish
HOW TO MAKE CHORIZO AND CHICKEN PAELLA
Step 1: In a large cast-iron skillet, heat 3 tbsp oil over medium\high heat. Once the oil is hot, add the sliced chorizo to the skillet and cook on both sides until brown. In a bowl, transfer the cooked chorizo using a slotted spoon and set aside. In the now-empty skillet, add the chicken and season with paprika, a pinch of salt, and pepper. Cook the chicken on each side. When done, transfer in the bowl with the chorizo.
Step 2: Adjust the heat to medium and add a tbsp olive oil to the skillet. Add the onion and pepper, and saute for about 4 minutes until tender. Add the garlic and continue to cook for a minute more until aromatic.
Step 3: Pour the white wine into the pan. Scrape off the bits on the bottom of the pan using a spoon. Let the alcohol cook-off, and the liquid reduces. This takes about 3 minutes. Add the diced tomatoes, chicken broth, pinch of saffron, and turmeric. Stir well, then return the chorizo and chicken to the pan. Bring the mixture to a gentle boil before adding in the rice. Stir once to evenly disperse the rice and make sure that it is covered in liquid. Decrease the heat and cover the pan with the lid. Cook for about 20 minutes, undisturbed to ensure the rice will form a crispy bottom.
Step 4: Add the peas, olives, and parsley once the liquid has been completely absorbed.
Step 5: Before serving, garnish with some freshly chopped parsley and lemon wedges on the side. Enjoy!
NOTES:
I use Spanish or Portuguese chorizo for this recipe. They are already par-cooked in links. While the Mexican chorizo is uncooked and sold loose.
Do not use the too-small skillet as the dish will overflow. For this recipe, I use a 12 x 15-inch cast-iron skillet.
NUTRITION FACTS:
YIELD: 6, SERVING SIZE: 1
Amount Per Serving: CALORIES: 223 | TOTAL FAT: 7g | SATURATED FAT: 2g | TRANS FAT: 0g | UNSATURATED FAT: 5g | CHOLESTEROL: 29mg | SODIUM: 754mg | CARBOHYDRATES: 27g | FIBER: 4g | SUGAR: 6g | PROTEIN: 12g
Ingredients
- 3 tablespoons plus 1 tablespoon olive oil
- 1 pound chicken breasts (or thighs) cut into square pieces
- 2 links Spanish chorizo (12 ounces) sliced
- 2 teaspoons smoked paprika
- Kosher salt/freshly ground black pepper to taste
- 1 small yellow onion, diced (⅓ c.)
- 1 large red bell pepper, seeded and diced (about ½ c.)
- 3 cloves garlic, minced
- 1-14.5 ounces can fire-roasted diced tomatoes
- ¼ c. dry white wine
- 3 ⅓ c. chicken broth
- 1 teaspoon turmeric
- Pinch saffron threads
- 2 c. Arborio or Bomba rice
- 1 c. fresh or frozen green peas
- ¼ c. sliced manzanilla olives
- ¼ c. freshly chopped parsley
- Lemon wedges for garnish
Instructions
Step 1: In a large cast-iron skillet, heat 3 tbsp oil over medium\high heat. Once the oil is hot, add the sliced chorizo to the skillet and cook on both sides until brown. In a bowl, transfer the cooked chorizo using a slotted spoon and set aside. In the now-empty skillet, add the chicken and season with paprika, a pinch of salt, and pepper. Cook the chicken on each side. When done, transfer in the bowl with the chorizo.
Step 2: Adjust the heat to medium and add a tbsp olive oil to the skillet. Add the onion and pepper, and saute for about 4 minutes until tender. Add the garlic and continue to cook for a minute more until aromatic.
Step 3: Pour the white wine into the pan. Scrape off the bits on the bottom of the pan using a spoon. Let the alcohol cook-off, and the liquid reduces. This takes about 3 minutes. Add the diced tomatoes, chicken broth, pinch of saffron, and turmeric. Stir well, then return the chorizo and chicken to the pan. Bring the mixture to a gentle boil before adding in the rice. Stir once to evenly disperse the rice and make sure that it is covered in liquid. Decrease the heat and cover the pan with the lid. Cook for about 20 minutes, undisturbed to ensure the rice will form a crispy bottom.
Step 4: Add the peas, olives, and parsley once the liquid has been completely absorbed.
Step 5: Before serving, garnish with some freshly chopped parsley and lemon wedges on the side. Enjoy!
Notes
I use Spanish or Portuguese chorizo for this recipe. They are already par-cooked in links. While the Mexican chorizo is uncooked and sold loose. Do not use the too-small skillet as the dish will overflow. For this recipe, I use a 12 x 15-inch cast-iron skillet.
