Paella

Paella
Paella

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

-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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