Spanish Chicken and Chorizo Paella

By: Instant Culinary Team

Spanish Chicken and Chorizo Paella
cuisine icon Cuisine
European, Spanish
cuisine icon Course
Dinner
cuisine icon Difficulty
Medium
cuisine icon Duration
75 Minutes
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Saute
cuisine icon Keywords
6 servings, 75 minutes, beans, bomba rice, boneless skinless chicken thighs, chicken broth, cook 60 min, dinner, dry white wine, european, gluten free, Instant Culinary Team, medium, medium red bell pepper, olive oil, onion roughly chopped, paprika, parsley for serving, peas, pinch of saffron, prep 15 min, roughly chopped, salt, saute, sliced into 1-inch rounds, smoked paprika, spanish, tomatoes, tomatoes roughly chopped, topped and trimmed, wine

prep icon Prep Time
15 min
cook icon Cook Time
60 min

serving icon Servings
6 Servings
Ingredients
  • 4 boneless skinless chicken thighs
  • 2 tsp salt
  • 1 tbsp paprika
  • 2 tbsp olive oil
  • 4 chorizo links sliced into 1-inch rounds
  • 2 tbsp olive oil
  • 1 large yellow onion roughly chopped
  • 5 large roma tomatoes roughly chopped
  • 1 medium red bell pepper
  • 6 garlic cloves roughly chopped
  • 2 c Bomba rice
  • 1 c dry white wine
  • 1 c low-sodium chicken broth
  • 1 c string beans topped and trimmed
  • 1 c peas
  • 1 tbsp smoked paprika
  • Pinch of saffron
  • Parsley for serving
Instructions
  • Preheat the Instant Precision Dutch Oven to 400°F for 60 Minutes.
  • Toss the diced chicken with the salt and paprika. Add the olive oil and seasoned chicken to the pan. Sauté for 8-10 Minutes, until all sides are golden and almost thoroughly cooked through. Remove from pan and set aside for later.
  • Add the sliced chorizo and olive oil to the pan. Sauté for 6-8 Minutes, until brown and crispy. Remove from pan and set aside for later.
  • Add the roughly chopped onion, tomatoes, bell pepper, and garlic to a blender and puree. This makes about 7 ½ cups of sauce. Pour into the pan, scraping up any bits stuck to the bottom of the pan. Cover and cook for 5 Minutes.
  • Sprinkle the saffron into the hot chicken broth. Pour the wine and chicken broth into the Dutch oven. Add the rice and stir to combine.
  • Cook for 10 Minutes without the lid, stirring occasionally.
  • Add the string beans, peas, smoked paprika, and salt. Stir to combine.
  • Cook for another 10 Minutes, then add the chicken and chorizo. Stir to combine.
  • Cook for a final 15 Minutes until the rice is cooked, and the paella has thickened. Do not stir in the final stages of cooking to ensure a crispy bottom. Serve warm!
  • For an even crispier bottom, remove the Dutch oven from the unit and Sauté over medium heat the final stages of cooking to ensure a crispy bottom. Serve warm!
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