Comforting and smoky, this deliciously easy rice dish is full of flavor. In fact it was so good that we made it not just once, but twice in the same week because we couldn’t get enough of the spicy sausage flavor. The original recipe calls for ¼ tsp saffron threads to be soaked in the chicken broth, but I left them out to keep the dish more economical.I reduced the amount of water added to ½ cup from ¾ , as I found there was a little more liquid then I needed. You may want to watch it carefully, just in case!
Chicken Chorizo Paella
Adapted From Canadian Living November 2010
3/4 cup warm, sodium reduced chicken broth
1 lb boneless, skinless chicken thighs, cut into bite sized pieces
Half of an onion
Half of a sweet red pepper
2 garlic cloves, minced
1 tsp tomato paste
1 cup aborio rice
1/2 cup dry white wine
4 oz (125 g) chorizo sausage, sliced
1/4 tsp paprika (or smoked paprika)
Brown the chicken, in batches if need be, in a bit of olive oil over medium high heat. Transfer the browned meat to a plate as you go and set aside. Drain the fat from the pan. Add a little more oil to coat the bottom of the pan and then sauté the onion and red pepper until soft, stirring. Next, stir in the garlic and tomato paste, continuing stir for about 30 seconds longer.
Pour in the warm chicken broth, about ½ cup water, wine, chorizo and paprika. Add the chicken back to the pan, bringing the entire thing to a boil. Cover and cook on medium low until the rice is tender and no more liquid remains. Let stand a few minutes before serving with a crunchy green salad and some crusty rolls.