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Chicken and Chorizo Paella

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A delightful one-pot dish combining tender chicken, Spanish chorizo, and creamy Arborio rice, infused with aromatic spices.

Ingredients

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  • 2 cups Arborio rice
  • 1 lb chicken thighs, boneless and skinless, cut into pieces
  • 1/2 lb chorizo sausage, sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 whole bell pepper, chopped
  • 1 can (14 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Olive oil (for cooking)
  • Fresh parsley for garnish
  • Lemon wedges for serving

Instructions

  1. Sauté the aromatics: Drizzle olive oil in a large skillet over medium heat. Add onion, garlic, and bell pepper, and sauté for about 5 minutes.
  2. Brown the chicken and chorizo: Add chicken pieces and sliced chorizo, cooking for 7-10 minutes until golden brown.
  3. Mix in the rice and spices: Stir in Arborio rice, smoked paprika, salt, and pepper, cooking for another minute.
  4. Add the tomatoes and broth: Pour in diced tomatoes and chicken broth, bringing to a gentle boil.
  5. Simmer the paella: Reduce heat to low, cover, and simmer for about 20 minutes without stirring.
  6. Garnish and serve: Once cooked, let it rest for 5 minutes, then sprinkle with parsley and serve with lemon wedges.

Notes

Using high-quality Spanish chorizo will enhance the flavor. For variations, consider adding seafood or seasonal vegetables.

Nutrition

Find it online: https://lunarecipez.com/chicken-and-chorizo-paella/

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