Reviews Add Rating & Review 152 Ratings 5 star values: 34 4 star values: 56 3 star values: 42 2 star values: 14 1 star values: 6 Martha Stewart Member Rating: 5.0 stars 08/17/2020 Not the most authentic, but it's an easy one-pan dish that tastes great. I've made it at least 6 times now.
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Gallery Chicken and Chorizo Paella Credit: Johnny Miller Recipe Summary prep: 45 mins total: 1 hr 10 mins Servings: 8
Ingredients Ingredient Checklist 4 cups chicken stock 1/2 teaspoon ground saffron Coarse salt and freshly ground pepper 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds) 1 teaspoon pimenton (smoked Spanish paprika) 2 teaspoons extra-virgin olive oil 12 ounces dried chorizo, sliced 1/8 inch thick on the bias 1 white onion, coarsely chopped 4 garlic cloves, minced 3 medium vine-ripe tomatoes, coarsely chopped 2 1/2 cups Arborio rice 1 cup fresh shelled English peas
Gallery Chicken and Chorizo Paella Credit: Johnny Miller
Recipe Summary prep: 45 mins total: 1 hr 10 mins Servings: 8
Gallery
Chicken and Chorizo Paella Credit: Johnny Miller
Chicken and Chorizo Paella
Credit: Johnny Miller
Chicken and Chorizo Paella
Recipe Summary prep: 45 mins total: 1 hr 10 mins Servings: 8
Recipe Summary
prep: 45 mins total: 1 hr 10 mins
Servings: 8
prep: 45 mins
total: 1 hr 10 mins
prep:
45 mins
total:
1 hr 10 mins
Servings: 8
8
Ingredients
Ingredients
- 4 cups chicken stock 1/2 teaspoon ground saffron Coarse salt and freshly ground pepper 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds) 1 teaspoon pimenton (smoked Spanish paprika) 2 teaspoons extra-virgin olive oil 12 ounces dried chorizo, sliced 1/8 inch thick on the bias 1 white onion, coarsely chopped 4 garlic cloves, minced 3 medium vine-ripe tomatoes, coarsely chopped 2 1/2 cups Arborio rice 1 cup fresh shelled English peas
Directions
Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.
Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.
Reviews
Add Rating & Review 152 Ratings 5 star values: 34 4 star values: 56 3 star values: 42 2 star values: 14 1 star values: 6
Martha Stewart Member Rating: 5.0 stars 08/17/2020 Not the most authentic, but it's an easy one-pan dish that tastes great. I've made it at least 6 times now.
Reviews
Add Rating & Review 152 Ratings 5 star values: 34 4 star values: 56 3 star values: 42 2 star values: 14 1 star values: 6
Add Rating & Review
152 Ratings 5 star values: 34 4 star values: 56 3 star values: 42 2 star values: 14 1 star values: 6
152 Ratings 5 star values: 34 4 star values: 56 3 star values: 42 2 star values: 14 1 star values: 6
152 Ratings 5 star values: 34 4 star values: 56 3 star values: 42 2 star values: 14 1 star values: 6
5 star values: 34 4 star values: 56 3 star values: 42 2 star values: 14 1 star values: 6
Martha Stewart Member Rating: 5.0 stars 08/17/2020 Not the most authentic, but it's an easy one-pan dish that tastes great. I've made it at least 6 times now.Martha Stewart Member
Rating: 5.0 stars 08/17/2020
Not the most authentic, but it’s an easy one-pan dish that tastes great. I’ve made it at least 6 times now.
Rating: 5.0 stars
All Reviews for Chicken and Chorizo Paella
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken and Chorizo Paella
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
