Chicken Chorizo Paella

By The Canadian Living Test Kitchen

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Chicken Chorizo Paella
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	536536 cal
pro	33 g33g pro
total fat	24 g24g total fat
sat. fat	7 g7g sat. fat
carb	44 g44g carb
fibre	1 g1g fibre
chol	119 mg119mg chol
sodium	708 mg708mg sodium
potassium	516 mg516mg potassium
% RDI:	-
calcium	33 calcium
iron	1717 iron
vit A	1111 vit A
vit C	5050 vit C
folate	88 folate

Preparation time: 10 minutes
Total time : 30 minutes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

1/4 tsp crumbled saffron threads 1/4 1/4tsp tspcrumbled saffron threads
3/4 cup warm sodium-reduced chicken broth 3/4 3/4cup cupwarm sodium-reduced chicken broth
1/4 tsp salt 1/4 1/4tsp tspsalt
1 lb boneless skinless chicken thighs , cut in bite-size pieces1 1lb lbboneless skinless chicken thighboneless skinless chicken thighs, cut in bite-size pieces
2 tbsp olive oil 2 2tbsp tbspolive oil
1/2 onion , diced1/2 1/2oniononions, diced
1/2 sweet red pepper , diced1/2 1/2sweet red peppersweet red peppers, diced
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 tsp tomato paste 1 1tsp tsptomato paste
1 cup arborio rice 1 1cup cuparborio rice
1/2 cup dry white wine 1/2 1/2cup cupdry white wine
4 oz chorizo sausages , sliced4 4oz ozchorizo sausagechorizo sausages, sliced
1/4 tsp smoked paprika 1/4 1/4tsp tspsmoked paprika or paprika
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley

Preparation

Stir saffron into broth; let stand for 10 minutes. Meanwhile, sprinkle salt over chicken. In large skillet, heat half of the oil over medium-high heat; brown chicken. Transfer to plate.

Add remaining oil to pan; cook onion and red pepper over low heat until onion is translucent, 10 minutes.

Stir in garlic and tomato paste; cook for 30 seconds. Stir in rice; cook, stirring, for 1 minute.

Add saffron broth, 3/4 cup (175 mL) water, wine, chorizo and paprika. Return chicken to pan; bring to boil. Cover and cook over medium-low heat until rice is tender and no liquid remains, about 20 minutes. Stir in parsley. Let stand for 5 minutes.

Source : Canadian Living Magazine: November 2010