Chicken and Chorizo Paella

The traditional Paella involves seafood but I hope that you love this recipe that calls for chicken and chorizo. This recipe works great as a one dish meal. Offers colorful vegetables, tender chicken and spicy chorizo. Toss it in a bed of seasoned rice and add a simple side salad Like taking supper for the next day's lunch?? you should be in luck as this recipe makes a lot of paella and resting over night allows the flavors to meld together. 

Chicken & Chorizo Paella
recipe adapted from Epicurious

1 tablespoon vegetable oil
14 ounces chorizo, cut into 1/2 inch slices on the diagonal
1 small onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1/4 teaspoon pimenton or paprika
2 cups short- or medium-grain rice
1 pinch saffron threads
2 bay leaves
4 cups chicken stock + more as needed
1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)
1/2 cup frozen peas
1 tomato, chopped
Coarse salt and freshly ground black pepper to taste
1/4 cup freshly minced parsley for garnish

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 1-3 minutes. Sauté until rice is slightly toasted but not browned in color. Slowly add 2 cups of 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. Check rice and if it's still slightly hard and not yet soft, add another cup of chicken stock and continue cooking in the oven for 5-7 minutes or until no liquid remains. Continue checking and adding chicken stock as needed until rice is soft and tender.

Remove from the oven. Fluff with a fork and serve immediately. Garnish with freshly minced parsley if desired.

Read more at http://www.whatscookinchicago.com/2011/05/chicken-chorizo-paella.html#d5OgSJTs2JrEqAsw.99