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Easy Chicken, Chorizo and Shrimp Paella
Easy Chicken, Chorizo and Shrimp Paella is a gluten-free, 1-skillet dinner recipe that's simple yet anything but ordinary.
Servings 4
Calories 433kcal
Ingredients
- 2-1/2 cups chicken broth
- pinch Spanish saffron
- drizzle of extra virgin olive oil
- 2 boneless skinless chicken thighs chopped
- 6 oz Mexican chorizo
- 1 shallot or 1/2 onion chopped
- salt and pepper
- 3 cloves garlic minced
- 2 vine-ripened tomatoes chopped
- 2 teaspoons paprika
- dash of cayenne pepper optional
- 1 cup long grain white rice
- 6 oz large shrimp peeled, deveined and chopped
- 1/2 cup frozen peas
Instructions
- Bring chicken broth and saffron to a boil in a small saucepan then turn heat to low and place a lid on top to keep hot.
- Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add chicken, chorizo, and shallots, season with salt and pepper, and then saute until chorizo and chicken are cooked through, 5 minutes, breaking chorizo up as it cooks. Add garlic then saute for 1 minute. Add tomatoes and their juices, paprika, and cayenne pepper if using then saute until tomatoes are softened, 3 minutes.
- Add rice and hot broth to skillet then stir to combine and bring to a boil. Place a lid on top then lower heat and simmer until rice has nearly absorbed all the broth and is just slightly al dente, 13-15 minutes. Stir in shrimp and peas then place lid back on top and let skillet sit off the heat for 5 minutes. Season with more salt and pepper to taste then serve.
Nutrition
Calories: 433kcal | Carbohydrates: 45g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 844mg | Potassium: 509mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1389IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 3mg