Chicken and Chorizo Paella

By lorik

Ingredients

• For the vegetables:
• 1 1/2 tablespoons olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 1/4 teaspoons salt
• For the meat:
• 3 Chorizo Sausage Links
• 1/4 teaspoon dried red pepper flakes
• 1 teaspoon smoked paprika
• 1 pound boneless, skinless chicken breasts (about 3), cut into 1/2-inch cubes
• 1/4 teaspoon fresh-ground black pepper
• 1/4 cup white wine
• 1/2 can low sodium chicken broth
• 1 cup frozen peas
• For Pasta:
• 1/2 pound orzo (about 1 cup)
• 1/2 cup chopped fresh parsley for garnish

Details

Servings 4

Preparation

Step 1

FOR THE VEGETABLES: In a large frying pan, heat 1-1/2 tablespoons of oil over moderately low heat. Add the onion, bell pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.


FOR THE MEAT: Put 1/2 cup water into a small skillet with lid and add sausage links, cover and simmer for 10 minutes or until sausage registers 155 degrees. Remove from skillet and set aside. Increase the heat on the vegetables to moderately high. Add the white wine and reduced until almost evaporated. Stir in red-pepper flakes, paprika, chicken, 1/2 teaspoon of the salt, and the black pepper and cook, stirring frequently, until the chicken is almost done, about 5 minutes. Cut the chorizo into 1/2 inch slices. Add chicken broth, peas and chorizo to vegetables. Cover the pan and simmer for 5 minutes.

FOR THE PASTA: Meanwhile, in a large pot of boiling, salted water, cook the orzo until done, about 8 minutes. Drain.

TO SERVE: Add the drained orzo to the chicken mixture. Toss with the parsley and serve.