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Chicken and Chorizo Paella with Brown Rice

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PREP TIME
40 min
COOKING TIME
75 min
TOTAL TIME
115 min
SERVINGS
8 servings
Dinner Spanish
Chicken and Chorizo Paella with Brown Rice
Ingredients
  • 2 teaspoons salt
  • 1 teaspoon Spanish smoked paprika
  • 1 teaspoon red pepper
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon saffron
  • 2 tablespoons extra-virgin olive oil, or to taste
  • 4 boneless chicken thighs, cut into small pieces
  • 1/2 pound Spanish chorizo, cut into 1/4-inch slices
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup chopped parsley
  • 6 cloves garlic, chopped
  • 2 cups short-grain brown rice
  • 1 tomato, chopped
  • 1 (6 ounce) jar roasted red peppers, drained and chopped
  • 1 (32 ounce) carton chicken broth
  • 2 cups frozen peas and carrots, thawed
  • 2 tablespoons sliced black olives
  • 1 tablespoon capers
  • 1 teaspoon apple cider vinegar, or to taste
Instructions
1
Combine salt, paprika, red pepper flakes, turmeric powder, and saffron threads in a small bowl. Set it aside for now.
2
Heat olive oil in a large paella pan or skillet over medium heat. Add chicken breast and chorizo sausage, cooking until browned on all sides, about 5 to 10 minutes. Transfer the cooked meat to a serving platter. Add sliced onion, diced bell pepper, chopped parsley, and minced garlic to the pan; cook, stirring occasionally, for 5 minutes. Add uncooked white rice, canned crushed tomatoes, and roasted red peppers; cook until the rice starts to brown, about 5 minutes. Add the spice blend and chicken broth, then return the cooked meat to the pan, covering it with the rice mixture.
3
Increase the heat to high and bring the paella to a rolling boil, stirring every 10 minutes. Reduce the heat to medium and cook, uncovered, for 50 to 55 minutes or until the rice is tender. Stir in thawed frozen peas and carrots, pitted green olives, capers, and apple cider vinegar; cook until everything is heated through, about 3 to 5 more minutes.