Chicken Chorizo Paella

By Amanda26

Ingredients

• 1/4 tsp crumbled saffron threads
• 3/4 cup warm sodium-reduced chicken broth
• 1/4 tsp salt
• 1 lb (454 g) boneless skinless chicken thighs, cut in bite-size pieces
• 2 tbsp olive oil
• 1/2 onion, diced
• 1/2 sweet red peppers, diced
• 1 clove of garlic, minced
• 1 tsp tomato paste
• 1 cup arborio rice
• 1/2 cup dry white wine
• 4 oz (113 g) chorizo sausages, sliced
• 1/4 tsp smoked paprika or paprika
• 2 tbsp minced fresh parsley

Preparation

Step 1

Stir saffron into broth; let stand for 10 minutes. Meanwhile, sprinkle salt over chicken. In large skillet, heat half of the oil over medium-high heat; brown chicken. Transfer to plate.

Add remaining oil to pan; cook onion and red pepper over low heat until onion is translucent, 10 minutes.

Stir in garlic and tomato paste; cook for 30 seconds. Stir in rice; cook, stirring, for 1 minute.

Add saffron broth, 3/4 cup water, wine, chorizo and paprika. Return chicken to pan; bring to boil. Cover and cook over medium-low heat until rice is tender and no liquid remains, about 20 minutes. Stir in parsley. Let stand for 5 minutes.