Brown Rice, Chicken, and Chorizo Paella

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Description

My husband is a Spaniard, so I started looking into paella. It took me 4 times to get this right. It has become his favorite dish and expects me to make this every week. I have tweaked this recipe to our taste, so the red pepper, capers, and black olives are simply a preference for us. The vinegar is a Spanish thing, so I always add it. You can leave a little broth in the paella, or cook until the broth is fully absorbed. It is simply a preference.

Ingredients

  • 2 teaspoons salt
  • 1 teaspoon Spanish smoked paprika
  • 1 teaspoon red pepper (Optional)
  • 1 teaspoon ground turmeric (Optional)
  • ½ teaspoon saffron
  • 2 tablespoons extra-virgin olive oil, or to taste
  • 4 boneless chicken thighs, cut into small pieces
  • ½ pound Spanish chorizo, cut into 1/4-inch slices
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • ¼ cup chopped parsley (Optional)
  • 6 cloves garlic, chopped
  • 2 cups short-grain brown rice
  • 1 tomato, chopped
  • 1 (6 ounce) jar roasted red peppers, drained and chopped
  • 1 (32 ounce) carton chicken broth
  • 2 cups frozen peas and carrots, thawed
  • 2 tablespoons sliced black olives
  • 1 tablespoon capers
  • 1 teaspoon apple cider vinegar, or to taste (Optional)

Instructions

  1. Measure salt
  2. paprika
  3. red pepper
  4. turmeric
  5. and saffron into a small bowl and set spice mixture aside.
  6. Heat olive oil in paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned
  7. 5 to 10 minutes. Transfer meat to a platter. Add onion
  8. bell pepper
  9. parsley
  10. and garlic to the pot. Cook
  11. stirring occasionally
  12. for 5 minutes. Add rice
  13. tomato
  14. and roasted red peppers. Cook until rice begins to brown
  15. about 5 minutes more. Add spice mixture and broth. Return chicken and chorizo to the pot
  16. burying them in the paella.
  17. Increase heat to high and bring the pot to a boil
  18. stirring every 10 minutes. Reduce heat to medium and cook
  19. uncovered
  20. 50 to 55 minutes more. Add thawed peas and carrots
  21. black olives
  22. capers
  23. and apple cider vinegar and stir. Cook until everything is heated through
  24. 3 to 5 more minutes.

Prep Time: 40 mins

Cook Time: 1 hr 20 mins

Total Time: 2 hrs

Servings: 8

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