Chicken-Chorizo Paella

Name: Chicken-Chorizo Paella
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 12 black peppercorns; 118 milliliters sliced carrot; 118 milliliters sliced celery; 2 stalks celery, sliced; 454 grams chicken wings; 1 fresh bay leaf; 2 fresh bay leaves; 59 milliliters fresh or frozen peas (thawed if frozen); 1 Tbsp minced garlic; 2 cloves garlic, thinly sliced; 3 juniper berries; 59 milliliters chopped pitted kalamata or black olives; 118 milliliters ketchup; 6 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 59 milliliters diced Spanish onion; 237 milliliters chopped Spanish onion; 2 Spanish onions (1 quartered, 1 thinly sliced); 2 Tbsps smoked Spanish paprika; 2 Tbsps thinly sliced piquillo peppers; 2 larges red bell peppers, thinly sliced; 296 milliliters Calasparra rice (or other paella rice); 1 Tbsp saffron threads; 118 milliliters Spanish chorizo, thinly sliced; 6 sprigs thyme; 680 grams skin-on, boneless chicken thighs, fat trimmed; 59 milliliters tomato paste; 1 Tbsp vegetable oil

Need a gluten free and dairy free main course? Chicken-Chorizo Paella could be a spectacular recipe to try. This recipe serves 6. One serving contains 869 calories, 42g of protein, and 23g of fat. A mixture of vegetable oil, skin-on, bay leaf, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 2 hours and 50 minutes.

Instructions

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.

Ingredients you will need

Juniper Berries

Chicken Wings

Peppercorns

Bay Leaves

Carrot

Celery

Onion

Thyme

Water

Equipment you will use

Pot

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.)

Ingredients you will need

Stock

Equipment you will use

Sieve

Poach the chicken: Bring 8 cups water, the quartered onion, bay leaf and celery to a simmer in a large pot over medium heat.

Ingredients you will need

Bay Leaves

Whole Chicken

Celery

Onion

Water

Equipment you will use

Pot

Add the chicken thighs and gently poach until just tender, about 12 minutes.

Ingredients you will need

Chicken Thighs

Remove the chicken from the pot using tongs and reserve the poaching liquid.

Ingredients you will need

Whole Chicken

Equipment you will use

Tongs

Pot

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.

Ingredients you will need

Tomato Paste

Meat

Ketchup

Paprika

Sauce

Equipment you will use

Blender

Heat the vegetable oil in a large skillet over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the sliced onion, bell peppers and garlic and cook until translucent, 10 to 12 minutes.

Ingredients you will need

Bell Pepper

Garlic

Onion

Add the pureed sauce and cook, stirring, until the sauce thickens, 8 to 10 minutes.

Ingredients you will need

Sauce

Add the shredded chicken and stir to coat with the sauce. Season with salt and keep warm.

Ingredients you will need

Shredded Chicken

Sauce

Salt

Make the paella: Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Heat the olive oil in a paella pan or large ovenproof skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chorizo and cook until the fat renders, about 5 minutes.

Ingredients you will need

Chorizo

Add the onion and garlic and cook until the onion is translucent, about 10 minutes.

Ingredients you will need

Garlic

Onion

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.

Ingredients you will need

Piquillo Pepper