Chorizo is a spicy cured sausage with a real kick of flavour that goes a long way in this creamy, Spanish-inspired rice dish.
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|chicken broth, divided||1.125 L||4 1/2 cups|
|crumbled saffron threads||5 mL||1 tsp|
|boneless skinless chicken breasts, cubed||1.7 kg||3 3/4 lb|
|Salt||15 mL||1 tbsp|
|olive oil, divided||60 mL||1/4 cup|
|Arborio or short-grain rice||800 mL||3 1/4 cups|
Pace® Mild Chunky Salsa
|chopped roasted red peppers, drained||375 mL||1 1/2 cups|
|chorizo sausages, sliced||340 g||12 oz|
|minced garlic||30 mL||2 tbsp|
|fresh or frozen peas||375 mL||1 1/2 cups|
|chopped fresh parsley||60 mL||1/4 cup|
|1. In small saucepan, heat 1/2 cup (125 mL) broth and stir in saffron; let stand for 10 minutes.|
|2. Meanwhile, sprinkle chicken with salt. Heat 2 tbsp (30 mL) oil in Dutch oven or sauté pan set over medium-high heat; brown chicken in two batches, for 5 to 7 minutes, adding remaining olive oil as needed. Transfer chicken to bowl; set aside.|
|3. Add rice to Dutch oven; cook for about 5 minutes or until rice is slightly toasted.|
|4. Return cooked chicken to Dutch oven; add salsa, peppers, chorizo, garlic, reserved saffron broth and remaining chicken broth. Bring to boil; cover and reduce heat to medium-low. Cook for 18 to 20 minutes or until rice is tender and no liquid remains. Stir in peas and parsley. Let stand for 5 minutes.
<br 5. For each serving, serve 1 cup (250 mL) paella in shallow bowl with lemon wedge on the side.