Recipe

Baked Chicken And Chorizo Paella Recipe


Baked Chicken And Chorizo Paella Recipe
This Paella dish is delicious and easy to make two great combinations in a recipe.

Turtle66

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Ingredients
  • 4 tablespoon olive oil
  • 1lbs chorizo
  • 1 red bell pepper rough chopped
  • 1 green bell pepper rough chopped
  • 1 large onion rough chopped
  • 1 cup sliced black olives
  • 2 tablespoons minced garlic
  • 2 pinches saffron threads
  • 1 bay leaf
  • 2 cups arborio rice
  • 4 chicken breast cut in to 1/2 in. cubes
  • 3 cups chicken stock
  • 1 cup white wine
  • 3/4 cup chopped cilantro
  • salt & pepper to taste

Directions
  1. Heat oven to 400°F. Heat oil in a large saute pan to med high heat
  2. Add chorizo,onion,bell peppers and garlic saute till vegetables are tender crisp and chorizo is done 4-5 min.
  3. then add rice,saffron,bay leaf saute mixing well 3-5 min.
  4. add chicken breast,chicken stock ,white wine and the olives
  5. add 1/2 of the chopped cilantro mixing well bring to a boil
  6. add salt & pepper to taste
  7. put in oven and bake till done 20-25 min.
  8. serve and top with the rest of the cilantro

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Comments


This recipe is extremely yummy with the addition of fresh muscles and fresh prawns.


Hi Turtle! Hey, I made this recipe and I added both mussels and prawns and it was fantastic! Everyone went nuts over it. A real keeper - great post! Thanks!!


Hi Turtle, welcome to the site and thanks for being my cooking buddy. Your recipes look yummy. I love paella and can't wait to try your recipe,but none of my family share my love for it so I will have to have a party! (and I will certainly add the prawns and mussels )


Very nice paella, one of my favorite all time dishes. I would especially like the addition of mussels. Love them, they are so underused. Nice post.


This sounds great. Have always wanted to make a paella, but have been too intimidated it for some reason. Perhaps this will be my first!


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Alterations


you also could use linquica instead of chorizo a portuguese sausage also.


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