{"id":18670,"date":"2011-10-17T10:00:00","date_gmt":"2011-10-17T14:00:00","guid":{"rendered":"http:\/\/www.tengrrl.com\/cooks\/?p=118"},"modified":"2011-10-17T10:00:00","modified_gmt":"2011-10-17T14:00:00","slug":"chicken-and-chorizo-paella","status":"publish","type":"post","link":"https:\/\/www.tengrrl.com\/blog\/2011\/10\/17\/chicken-and-chorizo-paella\/","title":{"rendered":"Chicken and Chorizo Paella"},"content":{"rendered":"
\n

A recipe from the June 2011 issue of <\/em>All You (original here<\/a>). 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.”<\/em><\/p>\n

\n

Ingredients<\/h4>\n
    \n
  • 1 1\/4 pounds boneless, skinless chicken breasts, cut into 2-inch chunks <\/li>\n
  • Salt <\/li>\n
  • 1\/4 cup all-purpose flour <\/li>\n
  • 2 tablespoons vegetable oil <\/li>\n
  • 1 medium onion, finely chopped <\/li>\n
  • 2 cloves garlic, finely chopped <\/li>\n
  • 4 ounces cooked chorizo sausage, cut into 1\/4-inch-thick rounds <\/li>\n
  • 1 1\/2 cups long-grain rice <\/li>\n
  • 3 1\/2 cups low-sodium chicken broth <\/li>\n
  • 1 15-oz. can diced tomatoes, drained <\/li>\n
  • 1 cup frozen peas<\/li>\n<\/ul>\n<\/div>\n
    \n

    Directions<\/h4>\n
      \n
    1. Sprinkle chicken with salt and dredge in flour. <\/li>\n
    2. Warm 1 Tbsp. oil in a large, deep nonstick skillet over medium-high heat. <\/li>\n
    3. Cook chicken until browned on all sides, about 6 minutes total. Transfer to a plate. <\/li>\n
    4. Heat remaining oil in skillet and add onion and garlic. <\/li>\n
    5. Cook, stirring, until softened, about 3 minutes. <\/li>\n
    6. Add chorizo and cook until lightly browned, about 2 minutes. <\/li>\n
    7. Stir in rice, broth, tomatoes and 1\/2 tsp. salt.<\/li>\n
    8. 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. <\/li>\n
    9. Remove from heat, stir in peas, cover and let stand until peas are heated through, about 5 minutes.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      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 […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[405],"tags":[456,458,510,527],"class_list":["post-18670","post","type-post","status-publish","format-standard","hentry","category-casseroles","tag-chicken","tag-chorizo","tag-peas","tag-rice"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pqzI8-4R8","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18670","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/comments?post=18670"}],"version-history":[{"count":0,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18670\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/media?parent=18670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/categories?post=18670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/tags?post=18670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}