Brown Rice, Chicken, and Chorizo Paella

Brown Rice, Chicken, and Chorizo Paella 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

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 40 mins

    COOK : 1 hr 20 mins

    TOTAL : 2 hrs

    SERVING : 8

    YIELD : 8 servings

  • Measure salt, paprika, red pepper, turmeric, and saffron into a small bowl and set spice mixture aside.

    Advertisement
  • Heat olive oil in 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 more. Add spice mixture and broth. Return chicken and chorizo to the pot, burying them in the paella.

  • Increase heat to high and bring the pot to a boil, stirring every 10 minutes. Reduce heat to medium and cook, uncovered, 50 to 55 minutes more. Add thawed peas and carrots, black olives, capers, and apple cider vinegar and stir. Cook until everything is heated through, 3 to 5 more minutes.

Per Serving: 465 calories; protein 21.9g; carbohydrates 43.3g; fat 22g; cholesterol 63.2mg; sodium 1630.5mg. Towards the end you can leave a little broth in the paella, or cook until the broth is fully absorbed. It is simply a preference.