Best Recipes Ever - Chicken Chorizo Paella

Ingredients:

1/4 tsp (1 mL) crumbled saffron threads
3/4 cup (175 mL) warm sodium-reduced chicken broth
1/4 tsp (1 mL) salt
1 lb (454 g) boneless skinless chicken thighs, cut in bite-size pieces
2 tbsp (25 mL) olive oil
1/2 onion, diced
1/2 sweet red pepper, diced
1 clove garlic, minced
1 tsp (5 mL) tomato paste
1 cup (250 mL) arborio rice
1/2 cup (125 mL) dry white wine
4 oz (113 g) chorizo sausages, sliced
1/4 tsp (1 mL) smoked paprika or paprika
2 tbsp (25 mL) minced fresh parsley

Preparation:

Stir saffron into broth; let stand for 10 minutes. Meanwhile, sprinkle salt over chicken. In large skillet, heat half of the oil over medium-high heat; brown chicken. Transfer to plate.

Add remaining oil to pan; cook onion and red pepper over low heat until onion is translucent, 10 minutes.

Stir in garlic and tomato paste; cook for 30 seconds. Stir in rice; cook, stirring, for 1 minute.

Add saffron broth, 3/4 cup (175 mL) water, wine, chorizo and paprika. Return chicken to pan; bring to boil. Cover and cook over medium-low heat until rice is tender and no liquid remains, about 20 minutes. Stir in parsley. Let stand for 5 minutes.

Servings: 4

Tags: arborio rice, chicken broth, chorizo sausages, dry white wine, garlic, olive oil, onion, parsley, saffron, salt, skinless chicken thighs, smoked paprika, sweet red pepper, tomato paste