Paella-style chicken and chorizo rice – This is a wonderful twist on the traditional paella. It’s incredibly flavorful and makes for a delicious lunch or dinner dish.
Basic ingredients for chicken chorizo recipe
9 0z (2250g), boneless, skinless chicken legs 3.5 oz (100%) chorizo sausage, thinly chopped
2 cups (500ml), chicken stock
1/4 cup (30ml), white wine
1 pinch of saffron threads
1/2 tomato, diced
1/4 bell pepper
1/2 teaspoon (1g), smoked paprika
7 Z (200g), paella rice or Arborio rice 1/2 cup (660g), frozen peas olive oils salt and to taste Lemon slices (optional).
How to make chicken chorizo recipe
Slice the chorizo into thin strips and then cut the chicken into 1-inch (3 cm) pieces.
Add the chicken stock, wine, and saffron to a small saucepan. Bring to a boil on medium heat. Set aside.
Heat a 9 inch (23cm) paella pan over medium-high heat. Cook the chorizo for 2 minutes, until it begins to release its oils. Transfer the chorizo to a plate.
Place the pieces of chicken in a pan. Season with salt and pepper. Cook for 2 to 3 minutes, or until the chicken is slightly golden. Transfer the chicken to a plate.
After this, Cook the onion and garlic in the pan for 5 minutes, or until the onion is softened.
Cook the red pepper, tomato, and paprika for another 2-3 minutes, or until the tomato water has evaporated.
Now Stir the chicken and chorizo back into the pan.
Mix the chicken stock with the rice. Stir and then add the rice to the bowl.
At this point, stop stirring. Bring to boil.
After this, Turned the heat down to medium and then cover with a lid for about fifteen to twenty minutes.
You can add more stock if necessary.
Cover the peas and continue to cook for 5 more minutes.
Allow paella to cool on the stove for five minutes, then cover it and allow it to rest covered until ready for serving.