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Paella is a traditional Spanish dish that cooks in one pan. This version with chicken and chorizo is delicious and hearty enough to serve while entertaining.
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Original reipce makes 2 dozen Change Servings
SEASON chicken with paprika, salt and pepper.
HEAT oil in 15-inch paella pan or very large skillet over medium-high heat. Add chorizo to pan; cook, stirring frequently, for 3 minutes or until browned. Transfer to a bowl.
ADD chicken to pan; cook, turning with tongs to cook all sides, for about 5 minutes. Transfer to bowl with chorizo.
ADD onion, tomato and garlic to pan; cook, stirring frequently, for 6 minutes or until onion is soft.
ADD 3 cups water, saffron mixture, melted Outshine bar, wine and bouillon; bring to a boil over high heat.
SPRINKLE in rice, distributing evenly with spoon; top with bell peppers. Reduce heat to low; cover. Cook, without stirring, for 15 to 20 minutes or until most of the liquid has been absorbed.
ADD chicken and chorizo mixture, peas and remaining ¼ cup water.
COVER; cook for 5 minutes or until rice has absorbed all liquid. Increase heat to high; cook for 30 seconds to toast/brown the rice on the bottom of the pan.
REMOVE from heat, cover with foil and let sit for 5 minutes. Stir in parsley before serving.
|Calories from Fat||60|
|Total Fat 7g||11%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 19g||6%|
|Dietary Fiber 1g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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