Chicken and Chorizo Paella

Wednesday, February 4, 2015


I'm hesitant to call this paella (but I'm calling it paella anyway). What makes paella, paella? I don't know, but paella seems like it shouldn't be as easy as this recipe to make. At my favorite Spanish restaurant in Naperville, you need to order paella first because it takes 45 minutes. This one takes 30. If that. I also don't want to insult any native-Paella eaters (but I'm calling it paella anyway) because it drives me nuts when restaurants throw some chickpeas on a dish and say it's their new Middle Eastern must-have. Anyway, whatever this is, paella or not, it's delicious. And it introduced me to butter beans, which I've now decided I can't live without. 


Ingredients (serves four):
8 chicken drumettes or wingettes 
Salt and pepper
2 tablespoons olive oil
1 small onion, chopped
3 links chorizo 
1 medium tomato, chopped
2 cups yellow rice (I used Vigo brand, which the original recipe recommended)
1/2 cup butter beans (canned)
1 3/4 cups chicken broth
1/2 cup frozen peas

Directions:
Season the chicken with salt and pepper. In a medium skillet heat the olive oil over medium-high heat and brown the chicken. Remove from the pan, add the onion and cook over medium heat until caramelized. 

Add the chorizo and crisp it up. Add the tomato and cook for a minute. Then add the rice and toast it for a couple minutes. Add the butter beans, broth and browned chicken. Season to taste. Shake the pan so all ingredients are distributed evenly. Bring the mixture to a boil. 

Once boiling, lower the heat and cover the pan with a lid or foil. Cook, covered, for 25 minutes. In the last five minutes of cooking sprinkle the peas over the top, cover and cook until the rice is tender. 

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