Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken and chorizo paella. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chicken and Chorizo Paella is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Chicken and Chorizo Paella is something that I’ve loved my whole life. They are nice and they look fantastic.
Swap traditional seafood paella for an easy chicken and chorizo version - a hearty family supper for four. Chicken & Chorizo Paella on the Kamado Joe. Preparing Seafood Pella and Chicken Paella in Portobello Road.
To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken and chorizo paella using 12 ingredients and 6 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Chicken and Chorizo Paella:
- Get 2 Chicken Breasts (diced)
- Get 100 grams Chorizo (sliced)
- Make ready 250 grams Risotto (or Paella) Rice
- Prepare 1 Litre Chicken Stock (replace some of the stock with a glass of white wine if you're a legend)
- Get 1 Onion (diced)
- Prepare 2 Peppers (diced)
- Take 1 stick Celery (sliced)
- Make ready 1 Tomato
- Take 3 clove Garlic (finely sliced)
- Make ready 1 pinch Saffron
- Take 1 tbsp Chopped Parsley (or dried)
- Get 1 tsp Smoked Paprika
Making this Chicken and Chorizo Paella at home is easy and really fun. It is made with chicken thighs and traditional Spanish chorizo, along with a sofrito I have tried so many types of paellas in my life, and chicken and chorizo paella is one of my favorites. I really love the flavors that chorizo adds to. Chicken and chorizo paella - a great twist to the classic paella, really flavorful and makes a great dish for lunch or dinner.
Instructions
Instructions to make Chicken and Chorizo Paella:
- Skin and de-seed the tomato. The easiest way to do this is to to make a cross in the skin at the bottom and then plop it in a bowl of boiling water for 3-4 minutes, turning it over every now and again. Pour away the water and when it's cool enough, peel off the skin. Quarter the tomatoes, squish out the seeds and then dice the flesh.
- Get a large frying pan on a medium heat with some olive oil. Once the oil is hot, add the chicken and fry it for 5 minutes or so, until golden. Remove from the pan and set aside.
- Add the rice to the pan that was used for the chicken (add more oil if needed) and fry for 3-4 minutes, stirring continuously, until the rice turns translucent. Remove form the pan and set aside with the chicken.
- Add the sliced chorizo to the pan and fry for 2-3 minutes until it starts to release it's oil. Then add the onion, celery, peppers, garlic and tomato. Fry for a further 3-4 minutes until the vegetables are beginning to soften.
- Add the rice and chicken back to the pan along with the stock, saffron, parsley and smoked paprika. Stir it all together. Turn the heat to low and leave to cook for 20-30 minutes - stirring occasionally - until most of the liquid has been absorbed.
- Serve and enjoy! :)
The first time I have ever served Paella was when I visited Barcelona. I have really enjoyed the dish and I have wanted to share a recipe with you ever since. A little spicy chorizo goes a long way and adds a fabulous flavour to this colourful rice and vegetable dish. Camargue red rice is especially nutritious, with a higher fibre content even than brown rice, and a wonderful nutty texture. Read the Paella with chicken and chorizo recipe.
So that is going to wrap this up for this special food chicken and chorizo paella recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
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