Chicken & Chorizo Paella
Ingredients
-
1
tablespoon
vegetable oil
-
12
oz
pre-cooked chicken chorizo sausage, cut into diagonal slices
-
1
small
onion, chopped
-
1
red bell pepper
chopped
-
2
cloves
garlic, chopped
-
¼
teaspoon
smoked Spanish paprika or regular paprika
-
1 ½
cups
whole grain brown rice
-
1
pinch
saffron threads
-
salt
to taste
-
black pepper
to taste
-
2
bay leaves
-
3
cups
fat free reduced sodium chicken broth
-
1
lb
boneless skinless chicken breasts, cut into bite size pieces
-
½
cup
frozen peas
-
1
tomato
chopped
Instructions
- Heat the oil in a paella pan or large sauté pan and cook the chicken until done, then set aside.
- Brown the chorizo in the same pan, then add the onion, bell pepper, and garlic, cooking until tender.
- Stir in the rice, paprika, saffron, salt, black pepper, and bay leaves to coat the rice.
- Add the broth and bring to a boil, then mix in the cooked chicken, peas, and tomato.
- Reduce heat and simmer covered for 20 minutes, then remove the lid and simmer for an additional 20 minutes until liquid is evaporated.
- Fluff the paella with a fork and serve.
Nutrition Facts (estimated)
Servings
8
Calories
336
Total fat
12g
Total carbohydrates
34g
Total protein
25g
Sodium
0mg
Cholesterol
0mg
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