Recipes & Cookbook

Perfect Pie Crust

12/12/2017

Chorizo and Smoked Chicken Paella

12/4/2017

Ingredients

5 c Chicken Stock
2 Saffron Threads
1 small Onion, diced
3 T Olive Oil
2 lb boneless, skinless, smoked Chicken Thighs, chopped (you can also add liquid smoke to regular chicken)
1 lb Chorizo, Portuguese style (Paprika infused, less spicy than Mexican Chorizo)
2 T Garlic, minced
2 c Bomba Rice
2 T Smoked Paprika
1 can Artchoke Hearts, quartered
1 small bag frozen Peas
1 jar roasted Red Peppers, sliced

Details

Cooking Level: medium
Serves 6 people

Instructions

In a pot over medium heat, combine chicken stock and saffron threads
In an extra-large skillet, add onion and oil. Saute about 3-minutes over high heat
Add chicken and chorizo. Saute about 5-minutes until chicken is almost cooked through
Add garlic. Saute 1-minute
Add rice. Saute 1-minute
Add saffron-chicken stock one cup at a time until rice is fully covered
Bring to a boil, give it a stir, and then add paprika over top
Turn down to low and simmer 8-10 minutes. Do not stir! Good paella browns on the bottom. You may spoon more stock over top if rice is not cooking
Place artichokes across the top and simmer 5-minutes
Add peas on top and cook unitl rice is done and paella looks "dry"
Lay red peppers over top and serve