Brown Rice, Chicken, and Chorizo Paella

Rice Side Dish - Side Dish

My husband is a Spaniard, so I started looking into paella. It took me 4 times to get this right. It has become his favorite dish and expects me to make this every week. I have tweaked this recipe to our taste, so the red pepper, capers, and black olives are simply a preference for us. The vinegar is a Spanish thing, so I always add it. You can leave a little broth in the paella, or cook until the broth is fully absorbed. It is simply a preference.

Brief

Prep 40 mins

Cook: 1hr20 mins

Total: 2hrs

Servings: 8

Yield: 8 servings

Brown Rice, Chicken, and Chorizo Paella

Ingredients

2 teaspoons salt

1 teaspoon Spanish smoked paprika

1 teaspoon red pepper

1 teaspoon ground turmeric

½ teaspoon saffron

2 tablespoons extra-virgin olive oil

or to taste

4 boneless chicken thighs

cut into small pieces

½ pound Spanish chorizo

cut into 1/4-inch slices

1 large onion

chopped

1 red bell pepper

chopped

¼ 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

Del Rio's Mexican Rice

Side Dish

Directions

Step 1

Measure salt paprika red pepper turmeric and saffron into a small bowl and set spice mixture aside.

Step 2

Heat olive oil in paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned 5 to 10 minutes. Transfer meat to a platter. Add onion bell pepper parsley and garlic to the pot. Cook stirring occasionally for 5 minutes. Add rice tomato and roasted red peppers. Cook until rice begins to brown about 5 minutes more. Add spice mixture and broth. Return chicken and chorizo to the pot burying them in the paella.

Step 3

Increase heat to high and bring the pot to a boil stirring every 10 minutes. Reduce heat to medium and cook uncovered 50 to 55 minutes more. Add thawed peas and carrots black olives capers and apple cider vinegar and stir. Cook until everything is heated through 3 to 5 more minutes.

Nutritional Information

Brown Rice, Chicken, and Chorizo Paella

Servings Per Recipe:8

Calories: 465.1

% Daily Value *

Protein: 21.9g 44%

Carbohydrates: 43.3g 14%

Dietary Fiber: 3.3g 13%

Sugars: 3.1g

Fat: 22g 34%

Saturated Fat: 6.3g 32%

Cholesterol: 63.2mg 21%

Vitamin A Iu: 1943IU 39%

Niacin Equivalents: 9.3mg 72%

Vitamin B6: 0.4mg 25%

Vitamin C: 37.8mg 63%

Folate: 19.8mcg 5%

Calcium: 45.8mg 5%

Iron: 2.4mg 13%

Magnesium: 22.3mg 8%

Potassium: 432.6mg 12%

Sodium: 1630.5mg 65%

Thiamin: 0.2mg 24%

Calories From Fat: 197.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.