Chicken & Chorizo Paella

🥘 Ingredients

• basmati rice
  1.5 c
• chicken stock concentrate
  2 unit
• chicken thighs
  24 oz
• dried chorizo
  2 oz
• garlic
  4 clove
• grape tomatoes
  8 oz
• lemon
  1 unit
• olive oil
  2 tsp
• parsley
  ½ ounce
• pepper
• red bell pepper
  2 unit
• rosemary
  ¼ ounce
• salt
• water
  5 c
• 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 garlic . Finely chop parsley . Strip the rosemary leaves from the sprigs and roughly chop 2 teaspoons. Halve grape tomatoes . Dice dried chorizo . Cut chicken thighs into bite-sized pieces and season with salt and pepper .

   red bell pepper: 2 unit, yellow bell peppers: 1 unit, garlic: 4 clove, parsley: ½ ounce, rosemary: ¼ ounce, grape tomatoes: 8 oz, dried chorizo: 2 oz, chicken thighs: 24 oz, salt, pepper
2. 

   2

   In a medium pot , bring water and 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 1-2 minutes per side, until browned but not yet cooked through ( ⏱️ 2 minutes ). Remove from the pan and set aside.

   water: 5 c, chicken stock concentrate: 2 unit, olive oil: 2 tsp
3. 

   3

   Heat another drizzle of oil in the same pan over medium heat. Add the chorizo and cook for 2-3 minutes, until slightly crispy ( ⏱️ 3 minutes ). Add the bell peppers and tomatoes to the pan and cook, tossing for 4-5 minutes, until softened ( ⏱️ 5 minutes ). Add the garlic, chopped rosemary, and half the parsley to the pan. Cook for another 1 minute, until fragrant ( ⏱️ 1 minutes ). Season with salt and pepper.
4. 4

   Add the rice: Stir basmati rice into the pan and toss to coat in the oil. Cook for 1-2 minutes, until the rice is slightly translucent ( ⏱️ 2 minutes ).

   basmati rice: 1.5 c
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 15-20 minutes, until the liquid is absorbed ( ⏱️ 20 minutes ). TIP: Don't stir the rice! The key to good paella is a browned crust in the bottom of the pan.
6. 6

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

   lemon: 1 unit