Chicken and Chorizo Paella

• Gluten free

• Meat

  • 2 Chicken breasts
  • 4 Chorizo sausages

• Produce

  • 1 Flat-leaf parsley
  • 2 cloves Garlic
  • 1 Lemon, wedges
  • 1 Onion
  • 1 cup Peas, frozen
  • 1 Red bell pepper

• Canned Goods

  • 6 cups Chicken stock

• Pasta & Grains

  • 1 cup Arborio rice

• Baking & Spices

  • 1 tsp Paprika
  • 1 tsp Saffron threads

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on ohsodelicioso.com

Ingredients

• 1 onion
• 2 cloves of garlic
• 4 chorizo sausages
• 2 chicken breasts
• 3 tbsp olive oil
• 1 red bell pepper
• 1 cup Arborio rice
• 6 cups chicken stock
• 1 tsp saffron threads, crushed
• 1 tsp paprika
• 1 cup frozen peas
• lemon wedges
• flat-leaf parsley, chopped

Directions

• Mince onion and garlic and begin sautéing in a large skillet.
• In a separate pan heat chicken broth to a simmer.
• Prepare chorizo by either slicing or removing casing and crumbling into skillet.
• Cut chicken in to bite sized pieces. Add chorizo and chicken to skillet and sauté.
• When meat is cooked throughly, add bell pepper and cook for 1-2 minutes.
• Add in rice and stir frequently for 2-3 minutes to allow rice to toast slightly.
• Add in about 5 cups of hot chicken broth and stir.
• Add in saffron, paprika and a pinch of salt and pepper.
• Allow to simmer on a medium heat, stirring often. Add in additional chicken broth if needed.
• Arborio rice will slowly absorb the liquid.
• During last 5 mintues of cooking stir in frozen peas.
• Squeeze lemon over and toss with fresh parsley.