Sunday, April 3, 2011

Chorizo and Chicken Paella


Chorizo and Chicken Paella with Plantains

I was very busy last week (out of town on business).  This is a dish I made one night the week before, but did not get a chance to post. 

Let’s face it!  We are all too busy these days.  We all need more flavorful and EASY recipes.  

This recipe only takes about one ½ hour to make.  You can make it my way (spicy) or your way.  I’ve offered two variations here but please experiment with this dish and make it your own.  All you need is a salad and a simple frozen side like plantains

Notes: 

Saffron is an essential ingredient for great Paella.  I find it’s a little to expensive for my pocketbook.  I love this rice product, as the Saffron is in there!

Using chopped onion and pepper from your frozen foods section of your market can save even more time!

My version is spicy, but you can make it mild.

Chorizo and Chicken Paella

1 tablespoon Olive Oil, divided
¼ cup frozen Onion and Pepper mix
1 tablespoon bottled or frozen (thawed) Sofrito (Suggest Goya)
1 pound Chorizo Sausage, casing removed and crumbled*
2 Green Onions, chopped (white and scallions divided)
½ lb. Chicken Tenders, chopped into bite sized pieces*
½ cup dry White Wine
1 10 oz package Mahatma Saffron Yellow Rice or substitute
Water per rice package directions plus one half cup
1 package Sazon Tropical (Orange Package)
½ cup frozen Peas
Chopped Cilantro or Cultantro for garish, optional
Green Olive slices (stuffed with Pimento), optional

*For a milder dish, double the amount of Chicken and halve the Chorizo.

Preheat oven to 350.

Heat one tablespoon of Olive Oil in pan.  Add frozen onion and pepper mix.  Sauté for three minutes.

Add Sofrito.  Sauté for one more minute.

Add chorizo and cook for five minutes, until browned. 

Chorizo, browning up!

In another skillet, add 1 tablespoon of the olive oil and brown chicken until slightly underdone, about four minutes.  Set chicken aside in bowl.

Add white wine to pan with Chorizo, scraping browned bits off the bottom of the pan.

Add rice, water and tropical seasoning.  Stir.

Add chicken and the peas on top.  Stir once more well, until everything is folded in.

Cover pan with tin foil.  Bake at 350 for 25 minutes.  Remove from oven and let rest.  Toss rice mixture in pan. 

Garnish with Cilantro and chopped green olive slices. 

Serve with Plantain slices. 




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