Name: Chicken and Chorizo Paella on the Grill
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Chicken thighs - 1 ½ pounds; Hot paprika, divided, or to taste - 1 ½ teaspoons; Salt and ground black pepper to taste - 1 ½ teaspoons; Olive oil, divided - ½ cup; Crushed fire-roasted tomatoes - 1 (28 ounce) can; Diced sweet onion - 2 cups; Dry-cured chorizo, thinly sliced - 8 ounces; Garlic, minced - 5 cloves; Ground turmeric - 1 teaspoon; Saffron - ½ teaspoon; Dried oregano - ½ teaspoon; Uncooked Bomba rice - 2 ½ cups; Chicken stock, divided - 6 cups; Red bell pepper, cut into matchsticks - 1; String beans - 2 cups; Marcona almonds, halved - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Chorizo Paella on the Grill

1. Chicken thighs - 1 ½ pounds

2. Hot paprika, divided, or to taste - 1 ½ teaspoons

3. Salt and ground black pepper to taste - 1 ½ teaspoons

4. Olive oil, divided - ½ cup

5. Crushed fire-roasted tomatoes - 1 (28 ounce) can

6. Diced sweet onion - 2 cups

7. Dry-cured chorizo, thinly sliced - 8 ounces

8. Garlic, minced - 5 cloves

9. Ground turmeric - 1 teaspoon

10. Saffron - ½ teaspoon

11. Dried oregano - ½ teaspoon

12. Uncooked Bomba rice - 2 ½ cups

13. Chicken stock, divided - 6 cups

14. Red bell pepper, cut into matchsticks - 1

15. String beans - 2 cups

16. Marcona almonds, halved - ½ cup

How to cook deliciously - Chicken and Chorizo Paella on the Grill

1. Stage

Place chicken on a plate and season with 1/2 teaspoon paprika, salt, and pepper. Refrigerate for 2 hours.

2. Stage

Preheat a grill for medium heat. Place a large paella pan on the grate. Heat about 1 tablespoon olive oil in the pan. Add chicken; sear until browned, about 4 minutes per side. Remove chicken and wrap in aluminum foil.

3. Stage

Heat remaining olive oil in the pan. Add tomatoes, onion, chorizo, and garlic. Cook until tomato juices are mostly reduced, 5 to 10 minutes. Stir in remaining paprika, turmeric, saffron, and oregano. Add rice and cook for 5 minutes. Pour in 4 cups chicken stock; increase heat to high. Stir once and close the grill lid. Cook until the rice on the bottom becomes crispy, about 8 minutes.

4. Stage

Scrape the bottom of the pan and turn rice over 4 or 5 times until a crust forms at the bottom. Add bell pepper, string beans, and the chicken thighs. Pour in remaining chicken stock. Stir and flip rice until stock is absorbed and rice is tender, 10 to 15 minutes more. Garnish with almonds.