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Chicken and Chorizo Paella

Made With:

Sauces/Gravies

Chunky Salsa Mild - 2 Pack

A hearty, premium salsa. Ideal as a dip, topping, or garnish. Mild. Packed 2 jugs to a case.

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Nutrition Facts
Serving Size
Amount Per Serving
Calories 320
% Daily Value
Total Fat 10g
15%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium 1360mg
57%
Total Carbohydrate 29mg
10%
Dietary Fiber 2g
8%
Protein 28g
56%
Vitamin A %
Vitamin C %
Calcium 50%
Iron %
Total Time

15 min.

Serving & Size

(8 oz/225 g each)

Yields

Chorizo is a spicy cured sausage with a real kick of flavour that goes a long way in this creamy, Spanish-inspired rice dish.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 320
% Daily Value
Total Fat 10g
15%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium 1360mg
57%
Total Carbohydrate 29mg
10%
Dietary Fiber 2g
8%
Protein 28g
56%
Vitamin A %
Vitamin C %
Calcium 50%
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
chicken broth, divided 4 cups 1 1/8  L
crumbled saffron threads 1 tsp mL
1. In small saucepan, heat 1/2 cup (125 mL) broth and stir in saffron; let stand for 10 minutes.
Weight Measure
boneless skinless chicken breasts, cubed 3 lb 1 7/10  kg
Salt 1 tbsp 15  mL
olive oil, divided 1 cup 60  mL
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.
Weight Measure
Arborio or short-grain rice 3 cups 800  mL
3. Add rice to Dutch oven; cook for about 5 minutes or until rice is slightly toasted.
Weight Measure
Pace® Mild Chunky Salsa 4 cups L
chopped roasted red peppers, drained 1 cups 375  mL
chorizo sausages, sliced 12 oz 340  g
minced garlic 2 tbsp 30  mL
fresh or frozen peas 1 cups 375  mL
chopped fresh parsley 1 cup 60  mL
Lemon wedges 18 18 
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.
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