QUICK CHICKEN AND CHORIZO PAELLA
Steps:
- Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
- Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.
- Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.
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Matt Wait
[email protected]I would not recommend this recipe.
Sujit Tiger
[email protected]This paella was a disaster! The rice was mushy and the chicken was dry.
Alerda Nika
[email protected]I thought this paella was just okay. The flavors were a bit bland for my taste.
Mirac Marley
[email protected]This paella was delicious! I would definitely recommend it.
Malik Iftikhar Khakh
[email protected]Yum!
Adonis Maxwell
[email protected]This recipe is a keeper! I will definitely be making it again.
Abdullah Jamal
[email protected]This paella was easy to make and turned out great! I used a pre-cooked chicken and chorizo from the store, which saved me a lot of time.
jay _bloxy
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of chorizo, but I was pleasantly surprised. The chorizo added a nice smoky flavor to the paella.
Buckz aobakwe
[email protected]I've made this paella several times now, and it's always a crowd-pleaser. It's easy to make, and the results are always delicious.
Shay Francis
[email protected]This paella was a hit! The chicken and chorizo were perfectly cooked, and the flavors were amazing. I especially loved the crispy bits of chorizo.