Chicken & Chorizo Paella

🥘 Ingredients

• basmati rice
  1½ cup
• chicken stock concentrate
  2 tbsp
• chicken thighs
  12 oz
• dried chorizo
  4 oz
• garlic
  2 cloves
• grape tomatoes
  2 c
• lemon
  1 unit
• olive oil
  2 tbsp
• parsley
  ¼ cup
• pepper
  ¼ tsp
• red bell pepper
  1 unit
• rosemary
  1 unit
• salt
  ½ tsp
• yellow bell peppers
  1 unit

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Wash and dry all produce. Core, seed, and remove the white ribs from the red bell pepper and yellow bell peppers , then thinly slice. Mince or grate the garlic . Finely chop the parsley . Strip the rosemary leaves from the sprigs and roughly chop. Halve the grape tomatoes . Dice the dried chorizo . Cut the chicken thighs into bite-sized pieces and season with salt and pepper .

   red bell pepper: 1 unit, yellow bell peppers: 1 unit, garlic: 2 cloves, parsley: ¼ cup, rosemary: 1 unit, grape tomatoes: 2 c, dried chorizo: 4 oz, chicken thighs: 12 oz, salt: ½ tsp, pepper: ¼ tsp
2. 

   2

   In a medium pot , bring 5 cups water and the chicken stock concentrate to a simmer. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken to the pan and cook for ⏱️ 2 minutes per side, until browned but not yet cooked through. Remove from the pan and set aside.

   chicken stock concentrate: 2 tbsp, olive oil: 2 tbsp
3. 

   3

   Heat another drizzle of oil in the same pan over medium heat. Add the chorizo and cook for ⏱️ 3 minutes , until slightly crispy. Add the bell peppers and tomatoes to the pan and cook, tossing for ⏱️ 5 minutes , until softened. Add the garlic, chopped rosemary, and half the parsley to the pan. Cook for another ⏱️ 1 minute , until fragrant. Season with salt and pepper.
4. 4

   Stir the basmati rice into the pan and toss to coat in the oil. Cook for ⏱️ 2 minutes , until the rice is slightly translucent.

   basmati rice: 1½ cup
5. 

   5

   Add the chicken and warm chicken stock to the pan and stir to combine. Season generously with salt and pepper. Bring the mixture to a simmer, then reduce to a medium-low heat and cook for ⏱️ 15 minutes , until the liquid is absorbed. TIP: Do not stir the rice. The key to good paella is a browned crust in the bottom of the pan.
6. 6

   Halve the lemon , then cut into wedges. Once the liquid is absorbed, remove the paella from the heat, cover, and set aside for ⏱️ 5 minutes . Serve with the remaining parsley and lemon wedges.

   lemon: 1 unit