Recipe: Delicious Chicken and Chorizo paella

Chicken and Chorizo paella. Swap traditional seafood paella for an easy chicken and chorizo version – a hearty family supper for four. Chicken & Chorizo Paella on the Kamado Joe. Chorizo and chicken paella made in a cast iron skillet, bursting with flavor, perfect for feeding the family or crowd.

Fry the chicken until the pieces are evenly browned. This easy version of the traditional Spanish rice dish features both chicken and chorizo sausage mixed in with the rice, peas and tomato. Making this Chicken and Chorizo Paella at home is easy and really fun. You can have Chicken and Chorizo paella using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chicken and Chorizo paella

  1. Prepare 300 g of bone and skin less chicken thighs.
  2. Prepare 100 g of chorizo.
  3. It’s 1 of onion chopped.
  4. It’s 1 of red pepper chopped.
  5. Prepare 1 clove of garlic chopped finely.
  6. You need 300 g of white rice.
  7. You need of hand fully of frozen peas (optional).
  8. Prepare 1 litre of chicken stock.
  9. You need 1 tsp of paprika (spicy).
  10. Prepare of salt and pepper.

It is made with chicken thighs and traditional Spanish chorizo, along with a sofrito I have tried so many types of paellas in my life, and chicken and chorizo paella is one of my favorites. I really love the flavors that chorizo adds to. Season the chicken with salt and pepper. Stir the chicken and chorizo into the rice; season.

Chicken and Chorizo paella step by step

  1. Chop the chicken into bite size pieces and fry in a frying pan untill brown and crispy on the edges.
  2. Chop up chorizo and add to pan with chicken cook untill brown and releases some of its oil.
  3. Put in onions and garlic and peppers.
  4. Added paprika stir through.
  5. Add rice and stir through making sure all grains are coated.
  6. Add chicken stock and salt and pepper peas if using.
  7. Bring to boil then simmer until all the liquid is absorbed..
  8. Serve with a green salad or a chunk of fresh bread..
  9. .

Scatter with the peas; cook, without stirring, until the rice is al dente and forms a. At her restaurant, Brasa, pork-loving chef Tamara Murphy makes her own chorizo for the excellent paella on her menu. As for the seafood in the dish, she breaks with tradition by sautéing the shrimp and steaming the mussels. This great seafood and chicken paella recipe can stand on its own, or you can serve it alongside some steamed clams. Heat oil in a large paella pan over medium heat.