• 9/20 World Paella Day - 5

    From Dave Drum@1:18/200 to All on Thu Sep 19 22:52:00 2024
    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 Chopped yellow onion
    1 sm Red bell pepper; fine chop'd
    1 tb Minced garlic
    1/2 ts Dmoked paprika
    14 1/2 oz Can diced tomatoes; w/juices
    1 1/2 c Uncooked short-grain white
    - rice (bomba or arborio)
    1 c Thawed sweet peas
    Chopped fresh flat-leaf
    - parsley
    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 teaspoon 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 teaspoon 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.

    Makes: 6 servings

    By: Melissa Gray

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

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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)