Brown Rice, Chicken, and Chorizo Paella

Name: Brown Rice, Chicken, and Chorizo Paella
Total time: 75 min
Yield: 8 Servings
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; 🍅 1 tomato, chopped; 1 (6 ounce) jar roasted red peppers, drained and chopped; 🍚 2 cups short-grain brown rice; 1 (32 ounce) carton chicken broth; 1 teaspoon apple cider vinegar, or to taste (Optional); 🥕 2 cups frozen peas and carrots, thawed; 2 tablespoons sliced black olives; 1 tablespoon capers

Cost $20, save $30

Source: Recommended by CookPal

75 Min
8 Servings
$20

Brown Rice, Chicken, and Chorizo Paella

Cost $20, save $30

Source: Recommended by CookPal

75 Min
8 Servings
$20

INGREDIENTS

Spices & Seasonings
- 🧂 2 teaspoons salt
- 🧂 1 teaspoon Spanish smoked paprika
- 1 teaspoon red pepper (Optional)
- 1 teaspoon ground turmeric (Optional)
- ½ teaspoon saffron
Fats & Oils
- 2 tablespoons extra-virgin olive oil, or to taste
Meats
- 🍗 4 boneless chicken thighs, cut into small pieces
- 🌭 ½ pound Spanish chorizo, cut into 1/4-inch slices
Vegetables
- 🧅 1 large onion, chopped
- 1 red bell pepper, chopped
- 🌿 ¼ cup chopped parsley (Optional)
- 🧄 6 cloves garlic, chopped
- 🍅 1 tomato, chopped
- 1 (6 ounce) jar roasted red peppers, drained and chopped
Grains
- 🍚 2 cups short-grain brown rice
Broths & Liquids
- 1 (32 ounce) carton chicken broth
- 1 teaspoon apple cider vinegar, or to taste (Optional)
Add-ins & Garnishes
- 🥕 2 cups frozen peas and carrots, thawed
- 2 tablespoons sliced black olives
- 1 tablespoon capers

STEPS

Combine salt, paprika, red pepper, turmeric, and saffron in a small bowl. Set aside.

Heat olive oil in a paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter.

Add onion, bell pepper, parsley, and garlic to the pot; cook, stirring occasionally, for 5 minutes.

Add rice, tomato, and roasted red peppers; cook until rice begins to brown, about 5 minutes.

Add spice mixture and broth, then return chicken and chorizo to the pot, burying them in the paella.

Increase the heat to high and bring to a boil, stirring every 10 minutes.

Reduce the heat to medium and cook, uncovered, for 50 to 55 minutes.

Stir in thawed peas and carrots, olives, capers, and apple cider vinegar; cook until everything is heated through, 3 to 5 more minutes.

NUTRIENTS

Per 1 serving

🔥

465

Calories

22
Protein
43
Carbs
22
Fats

💡 Use authentic Spanish chorizo for the best flavor.If you prefer a drier paella, let all the broth absorb. For a moister texture, leave some broth in.Adjust spices as per taste; try adding a pinch of cayenne for more heat.