recipe

Chicken Paella Recipe With Chorizo & Summer Veggies

Name: Chicken Paella Recipe With Chorizo & Summer Veggies
Ingredients: Chicken Thighs, Olive Oil, Chorizo, Onion, Garlic, Rice, Saffron, Paprika, Red Pepper Flakes, Tomato Sauce, Chicken Stock, Asparagus, Squash, Snap Peas, Fava Beans, Radishes, Pea Tendrils, Lemon, Salt, Pepper

Chicken and Chorizo Paella makes a one-pan-meal that covers all the bases. Tender bone-in chicken thighs, spicy chorizo and crisp veggies!

Prep Time 5 mins

Cook Time 30 mins

servings 4

Ingredients

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

Directions

1. In a 12-inch Paella pan or skillet, heat 1 tablespoon of olive oil over medium high heat. Season the chicken thighs thoroughly with salt and pepper and place skin-side-down into the hot pan.

2. Sear the chicken thighs for 7 minutes, then flip and sear for an additional 3 minutes on the non-skin side. Remove the chicken from the pan and set aside.

3. Reduce the heat to medium and add the chorizo, onion, garlic, rice, Aleppo pepper, saffron and crushed red pepper flakes to the pan. Cook for 3 minutes, so the flavors combine and then add the tomato sauce. Cook for another 2 minutes, stirring frequently.

4. Gently stir in the chicken stock, then nestle the chicken thighs down into the rice. Bring the paella up to a simmer and cover with a lid placed slightly askew to allow some steam to escape.

5. Continue to simmer for 16 minutes, stirring occasionally. Remove the cover and tuck the asparagus, summer squash, snap peas and fava beans down into the paella rice. Cook for 2 more minutes, until the chicken fully cooked and a meat thermometer inserted in the thickest part of meat reaches an internal temperature of 180o F in the deepest part of the thigh, not touching the bone, and a nice crispy crust develops on the bottom of the paella pan - this is called the socarrat and it’s delicious!

6. While the paella finishes cooking, toss the radishes and pea tendrils together in a bowl with half of the lemon juice, 1 tablespoon of olive oil and a pinch of salt & pepper.

Remove the paella from the heat and drizzle with the remaining olive oil and lemon juice. Top with the pea tendrils and radishes and enjoy!