Paella

By duckieq

Ingredients

• 2 t evoo
• albs boneless, skinless chicken thighs cut into bite sized pieces
• 3 tsp smoked paprika
• 2 c arborio rice
• 1 can diced tomatoes (14.5oz)
• 1 c low sodium chicken broth
• 1/2 c white wine
• 8 oz cured chorizo thinly sliced
• 1 onion finely chopped
• 3 cloves garlic, finely chopped
• pinch of saffron (optional)
• 1 t salt
• 2 c thawed frozen peas
• 1/2 c chopped flat leaf parsley
• 1 lemon cut into 8 wedges

Details

Servings 8
Preparation time 30mins
Cooking time 150mins

Preparation

Step 1

1) in large skillet heat evoo over md-high heat. add chicken in single layer and sprinkle with 1 1/2 tsp of paprika and sprinkle with salt and pepper. cook turning occasionally until light golden, about 5 minutes. using a slotted spoon, transfer to a large slow cooker

2) ad rice to skillet and cook stirring til light golden, about 3 minutes. add rice, tomatoes, broth, wine, chorizo, onion, garlic, saffron, 1t salt and 1 1/2 tsp paprika to slow cooker. stir to combine. cover and cook on high til rice is tender, about 1 3/4-2 hours. stir in the peas and let stand covered for 10 minutes. top with parsley and serve with lemon wedges.