Chef Chelsea’s Chicken & Chorizo Paella

Chef Chelsea’s Chicken & Chorizo Paella
Write a review
  1. 2 cups Lundberg Short Grain Brown Rice cooked according to directions on the package.
  2. 8 boneless, skinless Chicken Thighs seasoned with salt & pepper. Cook in a skillet with 3 tablespoons Olive Oil about 6-8 minutes on each side. Set aside & keep warm.
  3. 1 pound Mulay’s Chorizo. Cook in the same skillet the chicken cooked in, about 7-10 minutes. Drain off fat
Sauté 10-12 minutes over low heat in a paella pan on a stove top
  1. 1 Yellow Onion, finely diced 3 cloves Garlic, crushed
  2. 1 Red Bell Pepper, diced 1 teaspoon Smoked Paprika
  3. 2 teaspoons Rosemary, chopped 2 tablespoons Extra Virgin Olive Oil
  4. When ingredients have sautéed add: 1 teaspoon Saffron Threads & 3 cups Chicken Broth. Add rice & cook for 2-3 minutes.
  5. Add 3 Preserved Lemons, quartered & thinly sliced with pulp removed & discarded.
  6. Add 1-12 oz. can Muir Glen Fire Roasted Diced Tomatoes & cooked chorizo. Stir all together & cook 5-7 minutes. Top with hot chicken thighs.
Newcastle Produce