MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Skillet Chicken & Chorizo Paella
 Categories: Poultry, Vegetables, Pork, Rice, Herbs
      Yield: 6 Servings

    1/2 ts Saffron threads
  3 1/4 c  Chicken broth; divided
      1 tb Olive oil
      6 oz Dry-cured Spanish chorizo;
           - in 1/4" slices
      1 lb Boned, skinned chicken
           - thighs; in 1-1/2" pieces
    1/2 ts Black pepper
  1 1/2 ts Kosher salt; divided
    3/4 c  Yellow onion; chopped
      1 sm Red bell pepper;
           - fine chopped
      1 tb Garlic; minced
    1/2 ts Smoked paprika
 14 1/2 oz Can diced tomatoes;
           - with juices
  1 1/2 c  Uncooked short-grain white
           - rice (bomba or arborio)
      1 c  Thawed sweet peas
           Fresh flat-leaf parsley;
           - chopped
           Lemon wedges

  Stir together saffron and 1/4 cup of the broth in a small bowl. Let
  stand at room temperature at least 15 minutes or up to 1 hour.

  Meanwhile, heat oil in a 12" cast-iron skillet over medium-high.
  Add chorizo; cook, stirring occasionally, until lightly browned,
  about 2 minutes. Using a slotted spoon, transfer chorizo to a plate
  lined with paper towels; reserve drippings in skillet. Add chicken,
  pepper, and 1 ts of the salt to skillet; cook over medium-high,
  stirring occasionally, until lightly browned but not fully cooked,
  about 7 minutes. Using slotted spoon, transfer chicken to plate
  with chorizo. Do not wipe skillet clean.

  Add onion and bell pepper to skillet; cook over medium-high,
  stirring occasionally, until tender, about 5 minutes. Stir in
  garlic and smoked paprika; cook, stirring constantly, until
  fragrant, about 1 minute. Stir in tomatoes and rice; cook, stirring
  constantly, until liquid is almost fully absorbed, about 2 minutes.
  Carefully stir in saffron mixture and remaining 3 cups broth and
  1/2 ts salt; bring to a simmer over medium-high.

  Return chorizo and chicken to skillet, stirring lightly to
  partially cover with rice; sprinkle mixture with peas (do not stir
  peas in). Cook, uncovered and undisturbed, over medium-low,
  rotating skillet occasionally to evenly distribute heat, until
  chicken and rice are tender and liquid is almost fully absorbed,
  about 20 minutes. Remove from heat; cover and let stand at room
  temperature until liquid is fully absorbed, about 5 minutes.

  Garnish with parsley and lemon wedges.

  Recipe by Melissa Gray

  Recipe FROM: https://www.foodandwine.com

  Uncle Dirty Dave's Archives

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