Brown Rice, Chicken, and Chorizo Paella The Best Recipes

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Brown Rice, Chicken, and Chorizo Paella

My husband is a Spaniard, so I started looking into paella. It took me 4 times to get this right. It has become his favorite dish and expects me to make this every week. I have tweaked this recipe to our taste, so the red pepper, capers, and black olives are simply a preference for us. The vinegar is a Spanish thing, so I always add it. You can leave a little broth in the paella, or cook until the broth is fully absorbed. It is simply a preference.

Ingredients :

• 2 teaspoons salt
• 1 teaspoon Spanish smoked paprika
• 1 teaspoon red pepper (optional)
• 1 teaspoon ground turmeric (optional)
• ½ teaspoon saffron
• 2 tablespoons extra-virgin olive oil, or to taste
• 4 boneless chicken thighs, cut into small pieces
• ½ pound Spanish chorizo, cut into 1/4-inch slices
• 1 large onion, chopped
• 1 red bell pepper, chopped
• ¼ cup chopped parsley (optional)
• 6 cloves garlic, chopped
• 2 cups short-grain brown rice
• 1 tomato, chopped
• 1 (6 ounce) jar roasted red peppers, drained and chopped
• 1 (32 ounce) carton chicken broth
• 2 cups frozen peas and carrots, thawed
• 2 tablespoons sliced black olives
• 1 tablespoon capers
• 1 teaspoon apple cider vinegar, or to taste (optional)

Instructions :

Prep : 40M	Cook : 8 M	Ready in : 2H

Notes :

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