Chicken and Chorizo Paella
October 17, 2011
A recipe from the June 2011 issue of All You (original here). The note with the recipe explains that “This spicy one-skillet dish has minimal clean-up, so it’s ideal for an easy weeknight meal.”
Ingredients
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch chunks
- Salt
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 4 ounces cooked chorizo sausage, cut into 1/4-inch-thick rounds
- 1 1/2 cups long-grain rice
- 3 1/2 cups low-sodium chicken broth
- 1 15-oz. can diced tomatoes, drained
- 1 cup frozen peas
Directions
- Sprinkle chicken with salt and dredge in flour.
- Warm 1 Tbsp. oil in a large, deep nonstick skillet over medium-high heat.
- Cook chicken until browned on all sides, about 6 minutes total. Transfer to a plate.
- Heat remaining oil in skillet and add onion and garlic.
- Cook, stirring, until softened, about 3 minutes.
- Add chorizo and cook until lightly browned, about 2 minutes.
- Stir in rice, broth, tomatoes and 1/2 tsp. salt.
- Bring to a boil, add chicken, cover, reduce heat to low and cook until rice is tender and chicken is cooked through, 10 to 12 minutes.
- Remove from heat, stir in peas, cover and let stand until peas are heated through, about 5 minutes.