One-Pan Chicken & Chorizo Paella🥘🇪🇸 In a pan on medium heat with a little oil add: -1/2 pound of sliced (or ground) Chorizo Cook until the fat has rendered. Then add in: -1 pound of boneless skinless chicken thighs (that have been cut into bite-sized pieces, and seasoned with chicken bouillon powder, Adobo and Sazon) Let the chicken fully cook. Then set the meat aside, leaving the Chorizo drippings in the pan. Then add: -1.5 cups of diced yellow onion -1.5 cups of diced red bell pepper -8 cloves of minced garlic -2 bay leaves Cook until the onions soften then add: -1/2 cup of dry white wine -1 cup of tomato sauce -1.5 cups of chicken broth with a half teaspoon of Saffron steeped into it. (Before cooking, slightly warm your chicken broth, and let the saffron sit in it for at least 15 minutes to allow it to bloom) -then season with smoked paprika, and salt and pepper to taste. Then add in: -1 cup of Arborio rice -all of the meat (along with all of the drippings on the resting plate) Bring this all to a boil, cover the pan, turn the heat down to low, and let it cook for 15 to 20 minutes (or until the rice is fully cooked.) Then add in 1 cup of frozen peas, and stir them in until they’re thawed and warmed. When serving, garnish with fresh parsley and lemons. Enjoy💜 #food #recipe #paella #spain #onepanmeal #eat
