Sunday, January 31, 2010
I usually try to find a new recipe to make each week ... have had this recipe in my to try folder for a bit now and putting together tonight for this week ... I'm not sure where I got this from, might be Epicurious ??
Quick Chicken and Chorizo Paella
1 tablespoon vegetable oil
14 oz. chorizo, cut into 1/2 slices on the diagonal
1 onion, choped
1 red bell pepper, chopped
2 gloves garlic, chopped
1/4 tsp. pimenton or paprika
2 cups short of medium grain rice
1 pinch saffron threads
2 bay leaves
4 cups chicken stock
1 1/4 pounds roast chicken (meat from 3 lb chicken, skinned, deboned and torn into chunks)
1/2 cup frozen peas
1 tomato, chopped
Coarse salt and freshly ground black pepper to taste.
Heat over to 400 degrees F. Heat oil in large pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red pepper and garlic, continue cooking, stigging occasionally, under vegetables are tender, about 3 minutes.
Add rice, pimention or paprika, 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 to baking dish/pan and to oven. Cook uncovered until rice is tender and no liquid remains (about 20 minutes). Remove from oven, fluff with fork and enjoy.