Name: Brown Rice, Chicken, and Chorizo Paella
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: Salt - 2 teaspoons; Spanish smoked paprika - 1 teaspoon; Red pepper (Optional) - 1 teaspoon; Ground turmeric (Optional) - 1 teaspoon; Saffron - ½ teaspoon; Extra-virgin olive oil, or to taste - 2 tablespoons; Boneless chicken thighs, cut into small pieces - 4; Spanish chorizo, cut into 1/4-inch slices - ½ pound; Onion, chopped - 1 large; Red bell pepper, chopped - 1; Chopped parsley (Optional) - ¼ cup; Garlic, chopped - 6 cloves; Short-grain brown rice - 2 cups; Tomato, chopped - 1; Roasted red peppers, drained and chopped - 1 (6 ounce) jar; Chicken broth - 1 (32 ounce) carton; Frozen peas and carrots, thawed - 2 cups; Sliced black olives - 2 tablespoons; Capers - 1 tablespoon; Apple cider vinegar, or to taste (Optional) - 1 teaspoon

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Brown Rice, Chicken, and Chorizo Paella

1. Salt - 2 teaspoons

2. Spanish smoked paprika - 1 teaspoon

3. Red pepper (Optional) - 1 teaspoon

4. Ground turmeric (Optional) - 1 teaspoon

5. Saffron - ½ teaspoon

6. Extra-virgin olive oil, or to taste - 2 tablespoons

7. Boneless chicken thighs, cut into small pieces - 4

8. Spanish chorizo, cut into 1/4-inch slices - ½ pound

9. Onion, chopped - 1 large

10. Red bell pepper, chopped - 1

11. Chopped parsley (Optional) - ¼ cup

12. Garlic, chopped - 6 cloves

13. Short-grain brown rice - 2 cups

14. Tomato, chopped - 1

15. Roasted red peppers, drained and chopped - 1 (6 ounce) jar

16. Chicken broth - 1 (32 ounce) carton

17. Frozen peas and carrots, thawed - 2 cups

18. Sliced black olives - 2 tablespoons

19. Capers - 1 tablespoon

20. Apple cider vinegar, or to taste (Optional) - 1 teaspoon

How to cook deliciously - Brown Rice, Chicken, and Chorizo Paella

1. Stage

Measure salt, paprika, red pepper, turmeric, and saffron into a small bowl and set spice mixture aside.

2. Stage

Heat olive oil in paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot. Cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers. Cook until rice begins to brown, about 5 minutes more. Add spice mixture and broth. Return chicken and chorizo to the pot, burying them in the paella.

3. Stage

Increase heat to high and bring the pot to a boil, stirring every 10 minutes. Reduce heat to medium and cook, uncovered, 50 to 55 minutes more. Add thawed peas and carrots, black olives, capers, and apple cider vinegar and stir. Cook until everything is heated through, 3 to 5 more minutes.