Chicken & Chorizo Paella

🥘 Ingredients

• basmati rice
  1.5 c
• chicken stock concentrate
  2 units
• chicken thighs
  24 oz
• dried chorizo
  6 oz
• garlic
  6 cloves
• grape tomatoes
  1 c
• lemon
  1 pieces
• olive oil
  2 tbsp
• parsley
  2 bunch
• pepper
• red bell pepper
  1 pieces
• rosemary
  2 sprigs
• salt
• water
  5 c
• yellow bell pepper
  1 pieces

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Wash and dry all produce. Core, seed, and remove white ribs from red bell pepper and yellow bell pepper , then thinly slice. Mince garlic . Finely chop parsley . Strip leaves from rosemary and roughly chop 2%tsp. Halve grape tomatoes . Dice dried chorizo . Cut chicken thighs into bite-sized pieces and season with salt and pepper .

   red bell pepper: 1 pieces, yellow bell pepper: 1 pieces, garlic: 3 cloves, parsley: 1 bunch, rosemary: 1 sprigs, grape tomatoes: 1 c, dried chorizo: 3 oz, chicken thighs: 12 oz, salt, pepper
2. 

   2

   In a medium pot , bring water and chicken stock concentrate to a simmer. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken thighs and cook ⏱️ 1 minutes to ⏱️ 2 minutes per side until browned but not cooked through. Remove from pan and set aside.

   water: 5 c, chicken stock concentrate: 2 units, olive oil: 2 tbsp, chicken thighs: 12 oz
3. 

   3

   Heat another drizzle of olive oil in the same pan over medium heat. Add dried chorizo and cook ⏱️ 2 minutes to ⏱️ 3 minutes until slightly crispy. Add bell peppers and tomatoes to the pan and cook, tossing, ⏱️ 4 minutes to ⏱️ 5 minutes until softened. Add garlic , chopped rosemary , and half the parsley to the pan. Cook for another ⏱️ 1 minutes until fragrant. Season with salt and pepper .

   olive oil, dried chorizo: 3 oz, garlic: 3 cloves, rosemary: 1 sprigs, parsley: 1 bunch, salt, pepper
4. 4

   Stir basmati rice into the pan and toss to coat in the oil. Cook ⏱️ 1 minutes to ⏱️ 2 minutes until the rice is slightly translucent.

   basmati rice: 1.5 c
5. 

   5

   Add the chicken and warm chicken stock to the pan and stir to combine. Season generously with salt and pepper . Bring the mixture to a simmer, then reduce to a medium-low heat and cook ⏱️ 15 minutes to ⏱️ 20 minutes until the liquid is absorbed.

   salt, pepper
6. 6

   Halve lemon and cut into wedges. Once the liquid is absorbed, remove the paella from the heat, cover, and set aside for ⏱️ 5 minutes . Serve the chicken and chorizo paella with the remaining parsley and lemon wedges.

   lemon: 1 pieces