CHICKEN AND CHORIZO PAELLA
An impressive but easy Spanish-inspired supper that's just right for a dinner party. This one-pan main dish is flavored with Spanish smoked paprika, saffron, and dried chorizo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.
- Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.
CHICKEN & CHORIZO PAELLA
Try swapping traditional seafood paella for a chicken and chorizo version - a hearty family supper for four
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
- Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
- Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
- Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.
Nutrition Facts : Calories 563 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium
QUICK CHICKEN AND CHORIZO PAELLA
Steps:
- Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
- Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.
- Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.
CHICKEN AND CHORIZO PAELLA
This full-flavoured chicken and chorizo paella recipe allows you to make one dish and freeze a second. You'll have a delicious dinner tucked away for a rainy day, with minimal extra effort. Makes 2 meals, each serving 4. To freeze and reheat: Freeze half the paella in 2 freezer-proof boxes for up to 1 month. Thaw in the fridge for 24 hours or until completely thawed. Microwave in portions on high at 900W for 3-4 minutes, until piping hot.
Provided by English_Rose
Categories Low Cholesterol
Time 1h
Yield 2 4 portion servings
Number Of Ingredients 14
Steps:
- Heat 2 large, deep frying pans over a medium heat. When hot, divide the chorizo between the pans and cook, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside.
- Divide the chicken between the pans and cook for 3-4 minutes, stirring, until golden. Remove with a slotted spoon and set aside.
- Add 1 tablespoon olive oil to each pan, then divide the onions between them. Cook, stirring occasionally, for 6-8 minutes, until softened. Divide the garlic and paprika between each pan and cook for 1 minute. Divide the rice between them, stir to coat in the oil. Add half the hot stock to each. Simmer for 10 minutes, stirring occasionally.
- Return the chicken to the pans and divide the peppers, beans and tomatoes between the pans. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary.
- Season and stir the chorizo and parsley into each pan. Divide 1 pan of the paella between 2 freezer-proof boxes, cool, label and freeze (see freezing tip).
- Continue to cook the other paella for 5 minutes or until the rice is just tender and most of the liquid has evaporated. Serve with lemon wedges to squeeze over.
Nutrition Facts : Calories 3315, Fat 143.8, SaturatedFat 43.9, Cholesterol 477.4, Sodium 3619.2, Carbohydrate 339.6, Fiber 16.6, Sugar 32.2, Protein 155.9
CHICKEN AND CHORIZO PAELLA ON THE GRILL
Use an 8-person paella pan on the grill.
Provided by JWynne
Categories World Cuisine Recipes European Spanish
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Place chicken on a plate and season with 1/2 teaspoon paprika, salt, and pepper. Refrigerate for 2 hours.
- Preheat a grill for medium heat. Place a large paella pan on the grate. Heat about 1 tablespoon olive oil in the pan. Add chicken; sear until browned, about 4 minutes per side. Remove chicken and wrap in aluminum foil.
- Heat remaining olive oil in the pan. Add tomatoes, onion, chorizo, and garlic. Cook until tomato juices are mostly reduced, 5 to 10 minutes. Stir in remaining paprika, turmeric, saffron, and oregano. Add rice and cook for 5 minutes. Pour in 4 cups chicken stock; increase heat to high. Stir once and close the grill lid. Cook until the rice on the bottom becomes crispy, about 8 minutes.
- Scrape the bottom of the pan and turn rice over 4 or 5 times until a crust forms at the bottom. Add bell pepper, string beans, and the chicken thighs. Pour in remaining chicken stock. Stir and flip rice until stock is absorbed and rice is tender, 10 to 15 minutes more. Garnish with almonds.
Nutrition Facts : Calories 739.4 calories, Carbohydrate 67.5 g, Cholesterol 78.5 mg, Fat 39 g, Fiber 6.8 g, Protein 30.5 g, SaturatedFat 9.1 g, Sodium 1068.9 mg, Sugar 3.9 g
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.
Provided by Mariposa
Categories World Cuisine Recipes European Spanish
Time 2h
Yield 8
Number Of Ingredients 20
Steps:
- Measure salt, paprika, red pepper, turmeric, and saffron into a small bowl and set spice mixture aside.
- 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.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 43.3 g, Cholesterol 63.2 mg, Fat 22 g, Fiber 3.3 g, Protein 21.9 g, SaturatedFat 6.3 g, Sodium 1630.5 mg, Sugar 3.1 g
More about "chicken and chorizo paella recipe 455"
CHICKEN AND CHORIZO PAELLA - SANDRA VALVASSORI
From sandravalvassori.com
4.9/5 (7)Category DinnerCuisine Spanish/Latin AmericanEstimated Reading Time 8 mins
- Preheat the oven to 450°. In a small heatproof bowl, mix the saffron with the boiling water, set aside to cool.
- In a 15-17-inch paella pan, heat 2 tablespoons of the olive oil over high heat until shimmering. Add half the chicken and cook, stirring occasionally, until well browned but not cooked through, about 6 minutes. Transfer to a plate and repeat with remaining chicken.
- Add chorizo and cook until it is golden and oil is released, about 2-3 minutes. Transfer to a small plate and set aside.
SPANISH CHICKEN AND CHORIZO PAELLA - PAULA DEEN
From pauladeen.com
CHICKEN AND CHORIZO PAELLA - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
EASY ONE POT CHICKEN AND CHORIZO PAELLA - EASY PEASY …
From easypeasyfoodie.com
EASY CHICKEN AND CHORIZO PAELLA RECIPE - WHERE IS MY …
From whereismyspoon.co
CHICKEN & CHORIZO PAELLA (PRESSURE KING PRO 5L) | DREW …
From drewandcole.com
CHICKEN AND CHORIZO PAELLA RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
EASY CHICKEN CHORIZO PAELLA RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
CHICKEN AND CHORIZO PAELLA - COOKING FOR MY SOUL
From cookingformysoul.com
CHICKEN AND CHORIZO PAELLA RECIPE | GOOD FOOD
From goodfood.com.au
CHICKEN AND CHORIZO PAELLA - NINJA TEST KITCHEN
From ninjatestkitchen.com
Servings 8Total Time 42 minsCategory Comfort Food
CHICKEN AND CHORIZO PAELLA - CULINARY COLLECTIVE
From culinarycollective.com
CHICKEN AND CHORIZO PAELLA RECIPE - THIS COLLEGE LIFE
From thiscollegelife.com
CHICKEN AND CHORIZO PAELLA | CAROLINA COOKER
From carolinacooker.com
CHICKEN AND CHORIZO PAELLA - CASUAL FOODIST
From casualfoodist.com
SPANISH STYLE CHICKEN AND CHORIZO PAELLA - DELISH D'LITES
From delishdlites.com
CHICKEN AND CHORIZO PAELLA - OH SO DELICIOSO
From ohsodelicioso.com
CHICKEN AND CHORIZO PAELLA - CAMPBELLS FOOD SERVICE CANADA
CHICKEN AND CHORIZO PAELLA - RICHMEGAFOOD.COM
From richmegafood.com
CHICKEN AND CHORIZO PAELLA RECIPE | QUINCAILLERIE DANTE
From quincailleriedante.com
CHICKEN AND CHORIZO PAELLA - CURTIS STONE
From curtisstone.com
CHICKEN & CHORIZO PAELLA RECIPE | HELLOFRESH
From hellofresh.com
PAELLA WITH CHORIZO | SPANISH PAELLA - PAELLA RECIPES
From paellarecipes.org
VEGAN CHICKEN AND CHORIZO PAELLA - THIS WIFE COOKS™
From thiswifecooks.com
CHICKEN AND CHORIZO PAELLA - BELQUI'S TWIST
From belquistwist.com
CHICKEN AND CHORIZO PAELLA - SOUTHERN KISSED
From southernkissed.com
CHICKEN AND CHORIZO RICE PAELLA STYLE - HOME COOKING ADVENTURE
From homecookingadventure.com
SPANISH CHICKEN AND CHORIZO PAELLA - WENT HERE 8 THIS
From wenthere8this.com
EASY SEAFOOD CHICKEN PAELLA WITH CHORIZO – SKINNY SPATULA
From skinnyspatula.com
RECIPE: CHICKEN & CHORIZO PAELLA - ITALIAN CENTRE
From italiancentre.ca
CHICKEN & CHORIZO PAELLA - LODGE CAST IRON
From lodgecastiron.com
CHICKEN AND CHORIZO PAELLA - GRATE AND SWIRL
From grateandswirl.com
CHICKEN AND CHORIZO PAELLA - CASUALLY PECKISH
From casuallypeckish.com
CHICKEN AND CHORIZO PAELLA RECIPE - JUST BEEN BAKED
From justbeenbaked.com
CHICKEN CHORIZO PAELLA - BASILMOMMA
From basilmomma.com
CHICKEN AND CHORIZO PAELLA – BEAT THE BUDGET
From beatthebudget.com
ONE-PAN MEAL CHICKEN AND CHORIZO PAELLA - A YELLOW BOWL
From ayellowbowl.com
EASY PAELLA RECIPE CHICKEN AND CHORIZO - BASCO FINE FOODS
From bascofinefoods.com
CHICKEN AND CHORIZO PAELLA RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN & SPANISH CHORIZO WEEKNIGHT PAELLA - SNIXY KITCHEN
From snixykitchen.com
CHICKEN AND CHORIZO PAELLA RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love