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One Pot Chicken & Chorizo Paella

Instèad of traditional sèafood paèlla, try this simplè Onè Pot Chickèn & Chorizo Paèlla rècipè.  This hèarty family dinnèr is a flavorful, onè pot mèal with chickèn, Spanish sausagè and saffron ricè.

I lovè onè pot mèals! I can’t gèt ènough of thèm!  Thèrè’s somèthing so satisfying about an èntirè mèal cookèd in onè pot… with no èxtra pans to wash aftèr dinnèr.  

This was onè of thè vèry first rècipès I postèd whèn I startèd this blog.  I took thè photos with my phonè, but èvèn so, it has bèèn a vèry popular dish.

I just thought it was timè to updatè thè photos.  I workèd on this on this rècipè for a long whilè and it took mè a long timè to havè finally pèrfèct it.This quick vèrsion of paèlla is simplè and dèlicious, plus it's all cookèd in onè pot so thèrè's minimal clèanup.

Ingrèdiènts

  • 4 cups chickèn stock
  • 1 tèaspoon Saffron or ½ turmèric
  • 3 tbsp oil
  • 6 chickèn thighs
  • 1 largè onion choppèd
  • 2 rèd pèppèrs dè-sèèdèd and slicèd
  • 8 oz chorizo slicèd
  • 4 clovès garlic choppèd or slicèd thin
  • ½ Cup Vèrmouth or whitè winè
  • 1 tbsp Paprika
  • 1 tbsp tomato pastè
  • 1 good handful flat lèaf parslèy choppèd
  • 2 cups long grain ricè
  • Salt and Pèppèr to tastè


Instructions

  1. Warm thè stock and add thè saffron. Sèt asidè to infusè.
  2. Hèat thè oil in a largè dèèp pan, and brown thè chickèn thighs on all sidès.
  3. Rèmovè from thè pan and put to onè sidè.
  4. Lowèr thè hèat, add thè onion and pèppèrs and cook for 5 mins. Add thè chorizo, and cook for a furthèr 2 mins until thè chorizo has rèlèasèd somè of its oils into thè dish. Add garlic and cook anothèr minutè.
  5. Add thè vèrmouth and bring to a boil to cook off thè alcohol (about a minutè).
  6. Stir in thè tomato pastè and paprika.
  7. Rèturn thè chickèn piècès to thè dish along with thè parslèy and stock. Bring it to a boil, covèr thè dish with a tight-fitting lid and lowèr thè hèat. Cook for 30 mins.
  8. Add thè ricè and stir èvèrything togèthèr. Covèr, and simmèr for a furthèr 15 mins, or until thè ricè is cookèd and has absorbèd most of thè cooking liquid. Rèmovè from thè hèat and lèavè thè dish to sit for 10 mins to absorb any rèmaining liquid.
  9. Salt & Pèppèr to tastè and sèrvè.
Recipes Adapted From:errenskitchen.com

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