- 4 cups chicken broth
- 1/2 teaspoon saffron threads
- 3 tablespoons olive oil
- 8 oz chorizo sliced
- 8 oz chicken thighs cubed
- 1 large onion chopped
- 1 red pepper diced
- 3 gloves garlic minced
- 1 teaspoon smoked paprika
- 1 1/2 cup Arborio rice
- 1/2 cup tomato puree
- Fresh parsley chopped
- 1/2 cup frozen peas
Heat chicken broth in small saucepan on low heat. Add saffron threads
In large 12-14inch cast iron skillet, heat olive oil over medium high heat
Add chorizo and chicken and remove when lightly browned.They should not be cooked through.
Add onion, pepper, and garlic and sauté until soft. Stir in paprika, rice, and tomato purée
Strain chicken broth and add to pan. Add chorizo and chicken back to pan and stir once. Add salt and pepper to taste
Cook over medium heat until all of the liquid is dissolved and rice is tender (about 25min)
To crispy (burnt) rice is desired, turn heat to high and cook for 2 min.
Sprinkle frozen peas on top (optional)
Remove from heat and cover with parchment paper. Let sit for 10 min
Top with parsley and enjoy!
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