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Chorizo and Smoked Chicken Paella

12/4/2017

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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
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