Spicy Chicken and Chorizo Paella

I started making this paella about 2 years ago and the only thing that’s changed is that it got SPICIER!  If you’re a fan of some Spanish heat, this is the dish for you!

Ingredients (serves 4)

• 2 chicken breasts
• 1 tbsp avocado oil (or olive oil)
• 12 oz chorizo
• 1/2 large red onion (chopped)
• 1 green bell pepper (chopped)
• 3 cloves garlic (crushed)
• 1 pinch spanish saffron
• 1/2 tsp paprika
• 1/4 tsp chili powder
• 1/4 tsp cayenne pepper
• 1/4 tsp red pepper flakes
• 2 cups medium grain rice
• 4 cups chicken broth
• 1 tbsp lemon juice
• 1 tomato (chopped)

Start by pressure cooking the chicken breasts. While the chicken is cooking begin cooking the chorizo in a large oven-safe or cast iron skillet.

Cook for 2-3 minutes then add the onion and bell pepper.

Add in the garlic.

Next add the “magic”,  the Spanish Saffron! Saffron is one of the most expensive spices by weight in the world, but its color and flavor add so much to a dish by using so little!

Add the rest of the spices.

Next add the rice.

Toss to coat.  By this time the chicken should be cooked and it’s time to drain out the chicken broth and reserve 4 cups for the paella. Add the chicken broth and lemon juice at this time.

Mix well then shred the chicken and add to the dish.

Mix the chicken in then add the tomatoes on top.

Place in the oven pre-heated to 400° for 10 minutes or until the liquid has been cooked down.

Now, it’s ready to serve!

♣ Vegetarian Option: Omit chicken and pork chorizo and substitute with soy chorizo. 

♦ Gluten Free Option: This recipe is gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.