Chorizo and Chicken with Rice

This is an easy and delicious one pan dinner that is inspired by paella. Chorizo and chicken cooked with rice flavored with saffron.

Ingredients

• 1 pound chicken thighs, cut into bite sized pieces

• 6 ounces dry cured chorizo, cut into slices

• 1 1/2 cups Spanish bomba rice

• 4 cups chicken broth

• 1 onion, grated

• 4 roma tomatoes, chopped

• 1 red bell pepper, chopped

• 3 garlic coves, grated

• 1/2 teaspoon saffron threads

• 1 teaspoon paprika

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 tablespoons olive oil

• 1/4 cup parsley chopped

• 1 lemon, wedges

Instructions

1. In a small bowl stir together 1/4 cup broth with the saffron threads. Let sit 15-30 minutes.

2. Heat olive oil in a large saute pan over medium heat. Add the chorizo and cook for a few minutes until browned. Remove and set aside. Add the chicken and season with salt and pepper. Cook for about 7 minutes until browned, but not fully cooked. Remove and set aside with the chorizo.

3. Add the onion, garlic, red bell pepper, paprika and remaining salt and pepper. Saute for about 5 minutes until tender. Add the tomatoes and rice and stir to coat. Add the saffron mixture and remaining broth. Bring to a simmer then add the chorizo and chicken back to the ban. Partially cover and simmer for about 20 minutes until the rice is cooked through.

4. Garnish with parsley and lemon wedges.

Takes 30 minutes

Serves 4