Paella With Chorizo Chicken Recipes

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CHICKEN AND CHORIZO PAELLA



Chicken and Chorizo Paella image

An impressive but easy Spanish-inspired supper that's just right for a dinner party. This one-pan main dish is flavored with Spanish smoked paprika, saffron, and dried chorizo.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Number Of Ingredients 12

4 cups chicken stock
1/2 teaspoon ground saffron
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)
1 teaspoon pimenton (smoked Spanish paprika)
2 teaspoons extra-virgin olive oil
12 ounces dried chorizo, sliced 1/8 inch thick on the bias
1 white onion, coarsely chopped
4 garlic cloves, minced
3 medium vine-ripe tomatoes, coarsely chopped
2 1/2 cups Arborio rice
1 cup fresh shelled English peas

Steps:

  • Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.
  • Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.

CHICKEN & CHORIZO PAELLA



Chicken & chorizo paella image

I've made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn't a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I've eaten and enjoyed many paellas, and I hope you like my humble, great-value expression of one.

Provided by Jamie Oliver

Categories     Mains     Save with Jamie     Dinner Party     Spanish     Chicken     Pork     Seafood

Time 50m

Yield 4

Number Of Ingredients 15

2 cloves of garlic
1 onion
1 carrot
½ a bunch of fresh flat-leaf parsley, (15g)
70 g quality chorizo
2 free-range chicken thighs, skin off, bone out
olive oil
1 teaspoon sweet smoked paprika
1 red pepper
1 tablespoon tomato purée
1 organic chicken stock cube
300 g paella rice
100 g frozen peas
200 g frozen peeled cooked prawns, from sustainable sources
1 lemon

Steps:

  • Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
  • Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
  • Deseed and chop the pepper, then add to the pan for a further 5 minutes.
  • Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
  • Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
  • Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
  • Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

Nutrition Facts : Calories 494 calories, Fat 12 g fat, SaturatedFat 3.3 g saturated fat, Protein 26.5 g protein, Carbohydrate 75.7 g carbohydrate, Sugar 8.5 g sugar, Sodium 1.6 g salt, Fiber 5.7 g fibre

CHICKEN & CHORIZO PAELLA



Chicken & chorizo paella image

Try swapping traditional seafood paella for a chicken and chorizo version - a hearty family supper for four

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 13

1 tbsp olive oil
2 chicken breasts fillets, cut into chunks
2 small onions, finely sliced
1 fat garlic clove, crushed
140g cooking chorizo, sliced
1 tsp turmeric
pinch of saffron
1 tsp paprika
300g paella rice
850ml hot chicken or vegetable stock
200g frozen peas
1 lemon, cut into wedges, to serve
½ small bunch of parsley, finely chopped, to serve

Steps:

  • Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
  • Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
  • Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
  • Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.

Nutrition Facts : Calories 563 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium

QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN



Quick Paella with Chorizo, Shrimp and Chicken image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 cup sliced chorizo (about 8 ounces)
1 pound boneless, skinless chicken thighs, cut into cubes
1 cup chopped Spanish onions (about 1 large)
2 tablespoons finely minced garlic
One 8-ounce box Spanish rice
1 tablespoon tomato paste
Pinch of saffron threads
1/2 cup white wine
1 cup low-sodium chicken stock
8 ounces peeled, tail-on medium shrimp
8 ounces mussels
1 cup frozen peas
Kosher salt and freshly ground black pepper
1 cup sliced scallions

Steps:

  • In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
  • Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
  • Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.

PAELLA WITH SEAFOOD, CHICKEN, AND CHORIZO



Paella with Seafood, Chicken, and Chorizo image

Provided by Tyler Florence

Categories     main-dish

Time 2h

Yield 2 to 4 servings

Number Of Ingredients 19

2 chicken thighs
2 chicken legs
1 teaspoon dried oregano
2 tablespoons sweet paprika
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 Spanish chorizo sausage
4 garlic cloves, crushed
1 Spanish onion, diced
1 (16-ounce) can whole tomatoes, drained and hand-crushed
1 cup Spanish rice, short to medium grain
1 teaspoon saffron threads
3 cups water, warm
4 jumbo shrimp, peeled with heads and tails on
2 lobster tails, split
6 littleneck clams, scrubbed
1/2 cup sweet peas, frozen and thawed
Fresh flat-leaf parsley leaves, for garnish
Lemon wedges, for serving

Steps:

  • Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.
  • Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
  • Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.
  • Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.

CHICKEN-CHORIZO PAELLA



Chicken-Chorizo Paella image

Provided by Jose Garces

Time 2h50m

Yield 4-6 servings

Number Of Ingredients 29

1 pound chicken wings
1 cup chopped Spanish onion
1/2 cup sliced celery
1/2 cup sliced carrot
2 fresh bay leaves
6 sprigs thyme
12 black peppercorns
3 juniper berries
1 tablespoon saffron threads
2 Spanish onions (1 quartered, 1 thinly sliced)
1 fresh bay leaf
2 stalks celery, sliced
1 1/2 pounds skin-on, boneless chicken thighs, fat trimmed
1/2 cup ketchup
2 tablespoons smoked Spanish paprika
1 tablespoon vegetable oil
2 large red bell peppers, thinly sliced
2 cloves garlic, thinly sliced
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup Spanish chorizo, thinly sliced
1/4 cup diced Spanish onion
1 tablespoon minced garlic
1 1/4 cups Calasparra rice (or other paella rice)
1/4 cup fresh or frozen peas (thawed if frozen)
2 tablespoons thinly sliced piquillo peppers
1/4 cup chopped pitted kalamata or black olives
Kosher salt
1/4 cup tomato paste

Steps:

  • Make the stock: Combine the chicken wings, onion, celery, carrot, bay leaves, thyme, peppercorns and juniper berries in a large pot and add water to cover. Bring to a simmer over medium low to medium heat; simmer, uncovered, 45 minutes. Add the saffron and simmer 15 more minutes. Strain the stock: Pour the stock through a fine strainer; discard the solids. (If not using immediately, let cool, then cover and refrigerate up to 3 days or freeze up to 3 months.)
  • Poach the chicken: Bring 8 cups water, the quartered onion, bay leaf and celery to a simmer in a large pot over medium heat. Add the chicken thighs and gently poach until just tender, about 12 minutes.
  • Shred the meat: Remove the chicken from the pot using tongs and reserve the poaching liquid. Let the chicken cool slightly, then discard the skin and shred the meat. Make the sauce: the tomato paste, ketchup and paprika in a blender. Strain 2 cups of the reserved poaching liquid; add the liquid to the blender and puree until smooth.
  • Finish the chicken: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion, bell peppers and garlic and cook until translucent, 10 to 12 minutes. Add the pureed sauce and cook, stirring, until the sauce thickens, 8 to 10 minutes. Add the shredded chicken and stir to coat with the sauce. Season with salt and keep warm.
  • Make the paella: Preheat the oven to 350 degrees F. Heat the olive oil in a paella pan or large ovenproof skillet over medium-high heat. Add the chorizo and cook until the fat renders, about 5 minutes. Add the onion and garlic and cook until the onion is translucent, about 10 minutes. Add the rice and stir to lightly coat with the oil. Stir in the peas, piquillo peppers, olives, 2 cups chicken mixture and 2 1/4 cups saffron chicken stock. Season with salt. Bake and serve: Cover the paella pan or skillet tightly with foil and bake until the liquid is completely absorbed, 20 to 22 minutes. Remove from the oven and let rest, covered, 5 minutes. Serve in the pan. Photograph by Andrew Sabin

GRILLED PAELLA WITH CHICKEN, CHORIZO, SHRIMP AND MUSSELS



Grilled Paella with Chicken, Chorizo, Shrimp and Mussels image

The beauty to grilling your paella is that a grill has more room for a large paella pan than a stovetop. You will have more even heat distribution on the bottom of the pan, which helps create a beautiful socarrat, also known as the caramelized crispy rice on the bottom of a paella.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 19

2 lemons
4 1/2 cups low-sodium chicken broth
2 1/2 teaspoons saffron threads
3/4 pound large shrimp (shells on)
Kosher salt and freshly ground pepper
1 red bell pepper, chopped
1 onion, chopped
3 plum tomatoes, seeded and chopped
4 cloves garlic
2 pounds chicken drumsticks (about 10), patted dry
2 tablespoons extra-virgin olive oil
1/2 teaspoon smoked paprika
7 ounces dried Spanish chorizo, thinly sliced
1/3 cup dry white wine
2 1/4 cups Bomba rice
1 cup pitted green olives, halved
1/2 cup frozen peas, thawed
1/2 pound small mussels, scrubbed and debearded
3/4 cup fresh parsley, finely chopped

Steps:

  • Preheat a grill to medium on one side and medium high on the other side. If using charcoal, stack the briquettes so they are layered at least halfway up to the grates.
  • Remove 4 wide strips of zest from the lemons, then cut the lemons in half and set aside. Combine the chicken broth, lemon zest strips and the saffron in a medium saucepan. Peel the shrimp, leaving the tails intact, then add the shells to the saucepan. Devein the shrimp, place in a bowl, season with salt and pepper and refrigerate until ready to grill. Heat the broth mixture over medium-low heat until steaming; cook 25 to 30 minutes, reducing the heat as needed if the broth starts to simmer. Strain into a large measuring cup or heatproof container.
  • Meanwhile, combine the bell pepper, onion, tomatoes and garlic in a food processor and pulse until finely chopped. Put the chicken in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and the smoked paprika.
  • Grill the lemon halves and chicken over medium-high heat, turning occasionally, until the lemon halves are charred, 3 to 5 minutes, and the chicken skin is golden brown and crisp, 15 to 17 minutes. Remove to a plate.
  • Meanwhile, set a 15-inch paella pan on the grill grates over medium heat and add the remaining 1 tablespoon olive oil. Add the chorizo and cook, flipping once, until golden brown, 3 to 4 minutes. Add the tomato mixture, season with salt and pepper and cook, stirring occasionally, until the juices have almost evaporated, about 10 minutes. Add the wine and cook until the liquid is evaporated, 3 to 4 more minutes. Add the rice and a big pinch of salt; stir to combine and toast lightly, 1 to 2 minutes. Add the strained broth and stir to combine. Close the grill and cook without stirring, rotating the pan 180 degrees halfway through, until the rice is plumped and about half of the liquid is absorbed, 6 to 8 minutes.
  • Stir in the olives and peas. Nestle the chicken, shrimp and mussels in the rice. Grill, covered and rotating the pan 180 degrees halfway through, until the shrimp and chicken are cooked through and the mussels have opened, 10 to 20 more minutes (discard any mussels that do not open).
  • Remove the paella from the grill and top with the parsley. Serve with the grilled lemon halves.

PAELLA WITH CHORIZO, SHRIMP, CLAMS AND CHICKEN WITH GARLIC AIOLI



Paella with Chorizo, Shrimp, Clams and Chicken with Garlic Aioli image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 quarts chicken stock
1 large pinch saffron threads
Extra-virgin olive oil, for coating
4 ounces Spanish or Mexican chorizo, diced
2 boneless, skinless chicken thighs, diced into 1-inch pieces
4 cloves garlic, smashed
2 stalks celery, diced
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 tomato, diced
1/2 cup fresh peas
2 cups Bomba rice
12 littleneck clams
6 large shrimp, cleaned, head and tail left on, shells reserved
2 tablespoons sherry vinegar
4 cloves garlic, smashed
2 large egg yolks
1 cup canola oil
Kosher salt
1 small bunch chives, sliced

Steps:

  • For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
  • Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
  • Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
  • Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
  • Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
  • For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
  • For serving: Garnish with the chives and a drizzle of aioli.

PAELLA (BEEF, CHICKEN AND CHORIZO)



Paella (Beef, Chicken and Chorizo) image

Had a similar dish at this amazing restaurant in Saint Augustine, Florida and had to recreate for home! The restaurant had the traditional paella and a land-lover's version. I'm not a lover of seafood, so here goes... As a note: Pimento, olives, a little cayenne, shrimp (I can't stand the buggers but have added them for my husband), and sliced green onions have all made lovely additions at one time or another.

Provided by tmem13

Categories     One Dish Meal

Time 1h30m

Yield 2 Cups, 6-8 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken tenderloins, cut into 1 inch cubes
1/2 lb chorizo sausage, sliced diagonal
1 lb skirt steak, cut into strips
1 red bell pepper, diced
1/2 cup frozen peas
2 tablespoons minced garlic (fresh or jarred)
2 1/2 cups medium grain rice
4 cups chicken stock
1 medium red onion, diced
1/4 teaspoon saffron
1/4 teaspoon turmeric
salt, to taste
pepper, to taste
2 tablespoons olive oil

Steps:

  • Preheat oven to 400 degrees.
  • Brown chicken with salt and pepper in separate skillet over med-high heat until cooked through (about 10 minutes). Set aside and keep warm.
  • Brown skirt steak with salt and pepper in separate skillet over med-high heat until medium rare (about 5 minutes). Set aside and keep warm.
  • Using paella pan (enamel/cast iron/dutch) with olive oil over med-high heat sauté onions, garlic, bell pepper, and chorizo until chorizo is browned (about 10 minutes).
  • Add rice, stock, turmeric, saffron and bring to a boil.
  • Add the previously set aside proteins and frozen peas, stir all ingredients combined. Immediately place into preheated 400 degree oven for 20-30 minutes (or until liquid has evaporated).
  • Serve immediately.

Nutrition Facts : Calories 799.1, Fat 29, SaturatedFat 9.4, Cholesterol 131.2, Sodium 813.6, Carbohydrate 76.2, Fiber 2.5, Sugar 4.7, Protein 53.2

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