Slow-Cooker Paella

By cserumga

Ingredients

• 2 tablespoons EVOO
• 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 3 teaspoons sweet smoked paprika
• 2 cups short-or medium-grain rice, such as Arborio
• 1 14 1/2 ounce can whole tomatoes, diced
• 1 cup low-sodium chicken broth
• 1/2 cup dry white wine
• 1 8 ounce package cured chorizo, thinly sliced
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• A pinch saffron (optional)
• 1 tablespoon salt
• 2 cups thawed frozen peas
• 1/2 cup chopped flat-leaf parsley
• 1 lemon, cut into 8 wedges

Preparation

Step 1

In a large skillet, heat the EVOO over medium-high. 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, about 5 minutes. Using a slotted spoon, transfer the chicken to a large slow cooker.

Add the rice to the skillet and cook, stirring, until light golden, 3 minutes. Add the rice, tomatoes, broth, wine, chorizo, onion, garlic, saffron, if using, 1 tbsp. salt and 1 1/2 tsp. paprika to the slow cooker. stir to combine. Cover and cook on high heat until the rice is tender, about 1 3/4 to 2 hours. stir in the peas; cover and let stand for 10 minutes. Top with the parsley; serve with the lemon wedges.