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Brown Rice, Chicken, and Chorizo Paella
Brown Rice, Chicken, and Chorizo Paella
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Authentic Spanish saffron-infused brown rice paella with a tangy twist of apple cider vinegar - a guaranteed favorite!
Ingredients:
  • 2 teaspoons salt
  • 1 teaspoon Spanish smoked paprika
  • 1 teaspoon red pepper
  • 1 teaspoon ground turmeric
  • 0.5 teaspoon saffron
  • 2 tablespoons extra-virgin olive oil, or to taste
  • 4 boneless chicken thighs, cut into small pieces
  • 0.5 pound Spanish chorizo, cut into 1/4-inch slices
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 0.25 cup chopped parsley
  • 6 cloves garlic, chopped
  • 2 cups short-grain brown rice
  • 1 tomato, chopped
  • 1 (6 ounce) jar roasted red peppers, drained and chopped
  • 1 (32 ounce) carton chicken broth
  • 2 cups frozen peas and carrots, thawed
  • 2 tablespoons sliced black olives
  • 1 tablespoon capers
  • 1 teaspoon apple cider vinegar, or to taste
Instructions:
  • Mix together salt, paprika, red pepper, turmeric, and saffron in a small bowl. Keep aside.
  • Heat olive oil in a paella pan or large pot over medium heat. Cook chicken and chorizo until browned, about 5 to 10 minutes. Transfer meat to a platter. Cook onion, bell pepper, parsley, and garlic for 5 minutes. Stir in rice, tomato, and roasted red peppers; cook until rice browns slightly, about 5 minutes. Add spice mixture and broth, then return chicken and chorizo to the pot, burying them in the paella.
  • Turn up the heat to high and bring the mixture to a vigorous boil, stirring occasionally. Lower the heat to medium and let it simmer without a lid for 50 to 55 minutes. Add in the thawed peas and carrots, along with olives, capers, and a splash of apple cider vinegar. Continue cooking until everything is warmed through, about 3 to 5 minutes more.

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