Chicken and Mexican Chorizo Paella

  • 8 ounces Mexican chorizo, removed from its casing
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • ¼ cup dry white wine
  • 1-15 ounce can diced fire-roasted tomatoes
  • Pinch saffron
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups jasmine rice
  • 4 ½ cups chicken broth
  • 1 cup peas

Heat a large nonstick skillet over medium-high heat and brown the chorizo for about 5-7 minutes; until mostly cooked.

Add the onion, garlic, and red and yellow pepper; sauté for 2-3 minutes, until the vegetables are slightly softened and browning around the edges.

Add the chicken and continue to sauté for 4-6 minutes or until the chicken is browned lightly on the outside. The chicken will not be cooked through yet.

Add the wine and cook for 2 minutes, until it is mostly evaporated.

Stir in the tomatoes, saffron, smoked paprika, salt, and black pepper; bring to a simmer.

Add the rice and broth; stir to distribute the rice evenly. Bring to a simmer.

Simmer on low heat for 30-40 minutes, until the liquid has absorbed and a crust has formed on the bottom of the pan. A lid set mostly over the skillet will help during this process.

Add the peas halfway through cooking and lightly press them into the mixture. Don't stir or disturb the cooking of the rice or the crust will not form.

Remove the skillet from the heat and serve immediately.

  • Yields: 6-8 servings
  • Preparation Time: 1 hour

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