Brown Rice, Chicken, and Chorizo Paella

Paella is a classic Spanish dish flavored with saffron; this recipe includes apple cider vinegar for an authentic tang.

• Preparation Time: 40 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 2 hr
• Calories: 465 Calories

Ingredients

• 2 teaspoons salt
• 1 large onion, chopped
• 1 tomato, chopped
• 1 red bell pepper, chopped
• 2 tablespoons sliced black olives
• 6 cloves garlic, chopped
• 1 teaspoon ground turmeric
• 1 tablespoon capers
• 1 teaspoon apple cider vinegar, or to taste
• 1 (6 ounce) jar roasted red peppers, drained and chopped
• 1 (32 ounce) carton chicken broth
• 1 teaspoon red pepper
• 2 tablespoons extra-virgin olive oil, or to taste
• 1 teaspoon Spanish smoked paprika
• 4 boneless chicken thighs, cut into small pieces
• 2 cups short-grain brown rice
• 2 cups frozen peas and carrots, thawed
• 0.25 cup chopped parsley
• 0.5 teaspoon saffron
• 0.5 pound Spanish chorizo, cut into 1/4-inch slices

Recipe Instructions

Step 1

Measure salt, paprika, red pepper, turmeric, and saffron into a small bowl and set spice mixture aside.

Step 2

Heat olive oil in paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot. Cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers. Cook until rice begins to brown, about 5 minutes more. Add spice mixture and broth. Return chicken and chorizo to the pot, burying them in the paella.

Step 3

Increase heat to high and bring the pot to a boil, stirring every 10 minutes. Reduce heat to medium and cook, uncovered, 50 to 55 minutes more. Add thawed peas and carrots, black olives, capers, and apple cider vinegar and stir. Cook until everything is heated through, 3 to 5 more minutes.