3Made with AI
Chicken and Chorizo Paella Valenciana
Ingredients
- Bomba rice2 cups
- olive oil0,25 cup
- chicken thighs, boneless and skinless1 lb
- chorizo sausage, sliced0,5 lb
- green beans0,5 cup
- lima beans0,5 cup
- tomato, grated0,5 cup
- saffron threads0,25 tsp
- smoked paprika1 tsp
- chicken broth4 cups
- white wine0,5 cup
- red bell pepper, sliced0,5 cup
- peas0,5 cup
- lemon, cut into wedges1 whole
Instructions
- 1
Heat the olive oil in a large paella pan over medium heat.
- 2
Add the chicken thighs and cook until browned on all sides. Remove and set aside.
- 3
In the same pan, add the chorizo slices and cook until they release their oils and are slightly crispy. Remove and set aside.
- 4
Add the green beans, lima beans, and red bell pepper to the pan. Sauté for a few minutes until they start to soften.
- 5
Stir in the grated tomato, saffron threads, and smoked paprika. Cook for another 2 minutes.
- 6
Add the Bomba rice to the pan and stir to coat the rice with the oil and spices.
- 7
Pour in the chicken broth and white wine. Stir to combine.
- 8
Return the chicken and chorizo to the pan, nestling them into the rice mixture.
- 9
Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for about 20 minutes or until the rice is tender and has absorbed most of the liquid.
- 10
Add the peas during the last 5 minutes of cooking.
- 11
Remove the pan from the heat and let it rest for 5 minutes.
- 12
Garnish with lemon wedges before serving.
