Quick and Easy Skillet Paella
Ingredients
-
8
large
shrimp (16-20 count, peeled and deveined)
-
4
pieces
chicken thighs (bone in, skin on)
-
6
ounces
smoked chorizo (sliced)
-
1
cup
baby green peas (frozen or fresh)
-
½
cup
red bell peppers (diced)
-
½
cup
onion (diced)
-
2
cloves
garlic (finely diced)
-
2
tablespoons
cilantro (finely chopped)
-
2
tablespoons
blackening seasoning (cajun seasoning)
-
1
teaspoon
saffron
-
3
cups
chicken broth
-
1 ¼
cups
short grain rice
-
2
tablespoons
olive oil
Instructions
- 1. Season the skin side of the chicken thighs with blackening seasoning.
- 2. In a large skillet, heat olive oil over medium-high heat and add the chicken thighs, seasoning side down.
- 3. Cook the chicken until crusty and blackened, about 5 minutes, then flip and cook for another 3-4 minutes before removing from the pan.
- 4. Drain excess oil, leaving some for sautéing the vegetables.
- 5. Add diced peppers, onions, and garlic to the pan and sauté for about 2 minutes.
- 6. Stir in the rice, allowing it to coat and sauté for a minute without browning.
- 7. Add 2 cups of chicken stock and saffron, mixing well.
- 8. Place the chicken thighs on top of the rice, cover, and simmer on low heat for 15 minutes.
- 9. Remove the chicken thighs and stir in 1 cup of chicken stock.
- 10. Add shrimp on top of the rice and simmer for 5-7 minutes.
- 11. Remove shrimp and add smoked chorizo, peas, and cilantro.
- 12. Return chicken and shrimp to the pan, simmer until all liquid is absorbed.
- 13. Serve on a large platter, garnished with reserved diced peppers and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
707
Total fat
32g
Total carbohydrates
63g
Total protein
38g
Sodium
1372mg
Cholesterol
169mg
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