Recipes
Brown Rice, Chicken, and Chorizo Paella
- Rice
My husband is from Spain, so I started looking into paella recipes. It took me four times to get this brown rice paella right. Now it's his favorite dish, and he expects me to make it every week. I've tweaked this recipe to our tastes, as we like red peppers, capers, and black olives. The vinegar is a Spanish thing, so I always add it. You can leave a little broth in the paella or cook until the broth is fully absorbed — it's simply a matter of preference.
Ingredients
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2 teaspoons salt
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1 teaspoon Spanish smoked paprika
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1 teaspoon red pepper (Optional)
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1 teaspoon ground turmeric (Optional)
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½ teaspoon saffron
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2 tablespoons extra-virgin olive oil, or to taste
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4 boneless chicken thighs, cut into small pieces
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½ pound Spanish chorizo, cut into 1/4-inch slices
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1 large onion, chopped
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1 red bell pepper, chopped
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¼ cup chopped parsley (Optional)
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6 cloves garlic, chopped
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2 cups short-grain brown rice
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1 tomato, chopped
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1 (6 ounce) jar roasted red peppers, drained and chopped
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1 (32 ounce) carton chicken broth
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2 cups frozen peas and carrots, thawed
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2 tablespoons sliced black olives
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1 tablespoon capers
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1 teaspoon apple cider vinegar, or to taste (Optional)
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