Skillet Chicken and Chorizo Paella

• temps total: 1 hour

Ingrédients

½ teaspoon saffron threads

3 ¼ cups lower-sodium chicken broth, divided

1 tablespoon olive oil

6 ounces dry-cured Spanish chorizo, cut into 1/4-inch-thick slices

1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces

½ teaspoon black pepper

1 ½ teaspoon kosher salt, divided

¾ cup chopped yellow onion (from 1 small onion)

1 small red bell pepper, finely chopped

4 small garlic cloves, minced (1 tablespoon)

½ teaspoon smoked paprika

1 (14 1/2-ounce) can diced tomatoes, undrained

1 ½ cups uncooked short-grain white rice (such as Spanish bomba or Italian arborio)

1 cup thawed frozen sweet peas

Chopped fresh flat-leaf parsley

Lemon wedges

Instructions

Gather the ingredients.

Stir together saffron and 1/4 cup of the broth in a small bowl. Let stand at room temperature at least 15 minutes or up to 1 hour.

Meanwhile, heat oil in a 12-inch cast-iron skillet over medium-high. Add chorizo; cook, stirring occasionally, until lightly browned, about 2 minutes. Using a slotted spoon, transfer chorizo to a plate lined with paper towels; reserve drippings in skillet.

Add chicken, black pepper, and 1 teaspoon of the salt to skillet; cook over medium-high, stirring occasionally, until lightly browned but not fully cooked, about 7 minutes. Using slotted spoon, transfer chicken to plate with chorizo. Do not wipe skillet clean.

Add onion and bell pepper to skillet; cook over medium-high, stirring occasionally, until tender, about 5 minutes.

Stir in garlic and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes and rice; cook, stirring constantly, until liquid is almost fully absorbed, about 2 minutes.

Carefully stir in saffron mixture and remaining 3 cups broth and 1/2 teaspoon salt; bring to a simmer over medium-high.

Return chorizo and chicken to skillet, stirring lightly to partially cover with rice; sprinkle mixture with peas (do not stir peas in).

Cook, uncovered and undisturbed, over medium-low, rotating skillet occasionally to evenly distribute heat, until chicken and rice are tender and liquid is almost fully absorbed, about 20 minutes.

Remove from heat; cover and let stand at room temperature until liquid is fully absorbed, about 5 minutes. Garnish with parsley and lemon wedges.

Nutrition

• Calories: 432 kcal
• Lipides Totaux: 20 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 0 g
• Cholestérol: 120 mg
• Sodium: 1343 mg
• Glucides Totaux: 37 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 11 g
• Protéines: 31 g