Thursday, July 19, 2012

Chicken and Chorizo Paella

I wanted to find another creative dish to prepare so that I could use the remaining saffron that I had bought for my Crock Pot Arroz Con Pollo.  I found this beauty on Martha Stewart's website and decided to give it a try.  Man oh man am I glad I did.

As you can see, the dish is already a winner in the looks department, as for the taste ... wowza! 

I did make a few modifications to the original recipe to fit my liking.  First off, I opted for boneless skinless chicken rather than bone-in pieces (personal preference).  I also used saffron threads instead of ground saffron because that is what I had in my kitchen. 

Here is my version of this lovey dish.  FYI - there are no color enhancements to the photos, this dish is really that colorful!

Chicken and Chorizo Paella

Ingredients

4 cups chicken stock
1/2 teaspoon ground saffron
salt and black pepper
4 boneless skinless chicken breasts
1 teaspoon pimenton (smoked Spanish paprika)
2 teaspoons extra-virgin olive oil
12 ounces dried chorizo, sliced 1/8 inch thick on the bias
1 white onion, coarsely chopped
4 garlic cloves, minced
3 medium vine-ripe tomatoes, coarsely chopped
2 1/2 cups Arborio rice
1 cup frozen peas 


Directions

Preheat oven to 400 degrees. 

Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. 
Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. 
Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.

Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. 

Add onion and garlic. Cook until soft, about 5 minutes. 
Add tomatoes. Cook, stirring, until thick, about 5 minutes. 
 

Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. 

Add peas, then chicken. 


*I transferred the meal into an oven safe dish at this point because my pots are not oven safe. 

Bake for 20 minutes. Let stand for 10 minutes.

After you allow the dish to rest for 10 minutes out of the oven, plate and enjoy!!

Serving Suggestions: with a light side salad & fresh dinner rolls. 


Listening to: Brand New - Mix Tape
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2 comments:

  1. This looks great!! Can I substitute other rice?

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    Replies
    1. Arborio rice makes the dish creamier. Regular rice would be much drier,edible if hungry but not so nice for this dish.

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