Ingredients

1. 4 cups chicken broth
2. 1/2 teaspoon saffron threads
3. 3 tablespoons olive oil
4. 8 oz chorizo sliced
5. 8 oz chicken thighs cubed
6. 1 large onion chopped
7. 1 red pepper diced
8. 3 gloves garlic minced
9. 1 teaspoon smoked paprika
10. 1 1/2 cup Arborio rice
11. 1/2 cup tomato puree
12. Salt
13. Pepper
14. Fresh parsley chopped
15. 1/2 cup frozen peas

Steps

1. Heat chicken broth in small saucepan on low heat. Add saffron threads

2. In large 12-14inch cast iron skillet, heat olive oil over medium high heat

3. Add chorizo and chicken and remove when lightly browned.They should not be cooked through.

4. Add onion, pepper, and garlic and sauté until soft. Stir in paprika, rice, and tomato purée

5. Strain chicken broth and add to pan. Add chorizo and chicken back to pan and stir once. Add salt and pepper to taste

6. Cook over medium heat until all of the liquid is dissolved and rice is tender (about 25min)

7. To crispy (burnt) rice is desired, turn heat to high and cook for 2 min.

8. Sprinkle frozen peas on top (optional)

   

9. Remove from heat and cover with parchment paper. Let sit for 10 min

10. Top with parsley and enjoy!

Source: Read Full Article