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Chicken Paella, with Chorizo

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Chicken Paella, with Chorizo is a fast and delicious paella that will take only 30 minutes of prep work and 30 minutes more in the oven.

You will end up with a fabulous Chicken Paella that feeds a crowd. The secret is using fish and chicken bouillon for authentic flavor.
You will need a 13 inch paella pan for this recipe.


Ingredients for Chicken Paella:

• 2 cubes of fish bouillon
• 2 cubes of chicken bouillon
• a pinch of saffron
• 1 teaspoon of smoked paprika
• 5 cups of water
• 1/2 large onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 cup of parsley, chopped
• 1/2 tomato, chopped
• 6 oz of smoked piquillo peppers
• 3 cloves of garlic, chopped
• 6 cloves of garlic, peeled
• 4 chicken thighs
• 1/2 lb of cooking chorizo, sliced
• 2 cups of Calasparra rice
• olive oil

1. Pre-heat oven at 350 degrees.
2. Fill a saucepan with the water and place on medium high heat. Add all four bouillon cubes, the saffron and the paprika.
3. With a cleaver, chop the chicken into small pieces. Salt the chicken and rub with a small amount of paprika.



4. On medium high heat, brown the chicken and chorizo in olive oil, about 5-10 minutes. Remove to a platter.
5. Add the onion, bell pepper, chopped garlic and parsley. Cook for 5 minutes, stirring occasionally.
6. Add the rice to the pan with the vegetables, along with the tomato and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown.



7. Pour the broth into the paella pan. Stir until it boils.
8. Add the chicken and chorizo pieces, burying them in the paella.
9. Scatter the cloves of garlic around the top.
10. Place in the oven for 30 minutes, stirring every 10 minutes.
    
    After 30 minutes, taste the rice to see if it is done.

You can leave a little broth in the Chicken Paella, or cook until the broth is fully absorbed, to your taste. If you do not have 6 people to share this with, don't worry, because the leftovers are excellent!