Chorizo and Smoked Chicken Paella

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

1. In a pot over medium heat, combine chicken stock and saffron threads
2. In an extra-large skillet, add onion and oil. Saute about 3-minutes over high heat
3. Add chicken and chorizo. Saute about 5-minutes until chicken is almost cooked through
4. Add garlic. Saute 1-minute
5. Add rice. Saute 1-minute
6. Add saffron-chicken stock one cup at a time until rice is fully covered
7. Bring to a boil, give it a stir, and then add paprika over top
8. 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
9. Place artichokes across the top and simmer 5-minutes
10. Add peas on top and cook unitl rice is done and paella looks "dry"
11. Lay red peppers over top and serve