Chicken Paella Recipe With Chorizo & Summer Veggies
Chicken and Chorizo Paella makes a one-pan-meal that covers all the bases. Tender bone-in chicken thighs, spicy chorizo and crisp veggies!
Chicken and Chorizo Paella makes a one-pan-meal that covers all the bases. Tender bone-in chicken thighs, spicy chorizo and crisp veggies!
1.5 lbs Foster Farms Free Range Bone-In Chicken Thighs (4 thighs)
3 tablespoons olive oil, split
4 oz Chorizo, sliced into ¼” pieces
1 cup white onion, medium dice
2 cloves garlic, minced
1 cup Arborio or Spanish Paella Rice
Large pinch of Saffron
½ tsp smoked paprika
1 teaspoon Crushed Red Pepper Flakes
1 cup tomato sauce
3 cups chicken stock
⅓ pound fresh asparagus, trimmed, cut into 1-inch pieces
½ cup summer squash, thinly sliced
1 cup snap peas, with strings removed
¼ cup fava beans, shelled
¼ cup radishes, thinly sliced
1 cup pea tendrils
¼ cup freshly squeezed lemon juice
Salt and pepper to taste
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.
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