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  • 2 Tbsp extra virgin olive oil
  • 2 lbs chicken breast cut into bite size pieces
  • 3 tsp sweet smoked paprika
  • 2 cups short or medium grain rice such as Arborio
  • 1 can whole tomatoes diced
  • 1 cup low sodium chicken broth
  • 1/2 cup dry white wine
  • 1 pkg (8 oz) cured chorizo thinly sliced
  • 1 onion finely chopped
  • 3 cloves garlic finely chopped
  • 1 Tbsp salt
  • 2 cups frozen peas
  • 1/2 cup flat leaf parsley
  • 1 lemon cut into 8 wedges



Step 1

-In large skillet, heat olive oil over medium-high heat, add the chicken in a single layer and sprinkle with 1 1/2 tsp paprika; season with salt and pepper. Cook, turning occasionally, until light golden brown, about 5 minutes. Using a slotted spoon, transfer chicken to slow cooker.

-Cook rice in skillet stirring until light golden brown-3 minutes. Add rice, tomatoes, broth, wine, chorizo, onion, garlic, 1 Tbsp salt and 1 1/2 tsp paprika to the slow cooker and stir to combine.

-Cover and cook on high heat until the rice is tender about 1 3/42 hours. Stir in the peas, cover and let stand for 10 minutes. To with parsley, serve with lemon wedges


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