| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 1 hr 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pounds tomatillos, husks removed and washed
- 6 poblano peppers
- 2 serrano chiles
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds St. Louis pork ribs, cut into individual ribs
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1 tablespoon ground cumin
- 8 ounces Spanish chorizo, cut into 1/2-inch dice
- 1 sweet onion, cut into 1/4-inch dice (2 cups)
- 1 red bell pepper, stemmed, seeded and cut into 1/4-inch dice
- 3 cups bomba rice or other short grain rice
- 4 cloves minced garlic
- 6 cups low-sodium chicken broth
- 2 limes, zested
- 1/2 bunch cilantro, leaves chopped
Instructions
- Preheat a grill.
- Place the tomatillos, poblanos and serrano chiles on a baking sheet, then drizzle with 3 tablespoons of the oil and sprinkle some salt and pepper over the top. Place the tomatillos, poblanos and serranos directly over open flames on the grill and cook until the skins are charred and black all over, 2 to 3 minutes per side. Transfer the poblanos and serranos to a large bowl, then cover the bowl with plastic wrap and steam for 2 to 3 minutes. In the meantime, place the tomatillos in a food processor and set aside. Scrape away the charred skins from the poblanos and serranos. Remove the stems and seeds, and roughly chop. Add to the food processor and puree until smooth, about 2 minutes. Set the verde sauce aside for later use.
- Preheat the oven to 300 degrees F.
- Trim the pork ribs of any excess fat and cube the chicken thighs into large bite-size, about 1 1/2-inch cubes. Sprinkle the pork and chicken with 2 tablespoons salt, the cumin and 1 teaspoon pepper. Place a paella pan or large saute pan over medium-high heat, add the remaining 1 tablespoon olive oil and the chorizo and cook to crisp up and render the fat. Remove the chorizo to a baking sheet and add the pork ribs and chicken thighs to the paella pan. Cook until the pork and chicken turn golden brown, 5 to 7 minutes. Turn the meat over and cook until browned, 5 to 7 minutes, then transfer to the baking sheet with the chorizo. Add the onions and red bell peppers to the pan and saute until the onions are translucent, 5 to 6 minutes. Add the rice and garlic, and mix well until the rice is coated with oil. Cook until the rice smells nutty, 5 to 6 minutes. Add half of the broth and half of the verde sauce, and stir well to combine. Spread the rice evenly around the pan and return the chicken, pork and chorizo to the pan. Cook until the broth is absorbed, about 10 minutes, then add the remaining 3 cups broth. Once bubbling, cover with foil and transfer to the oven; cook until the rice is al dente, 20 to 25 minutes. Remove the foil, dollop the remaining verde sauce over the top and sprinkle with the lime zest and chopped cilantro to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1192 |
| Total Fat | 58 g |
| Saturated Fat | 17 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 64 g |
| Cholesterol | 231 mg |
| Sodium | 2041 mg |
Reviews
This was easy to make and surprisingly delicious. Our grocery store doesn’t carry Spanish chorizo so I substituted with ground pork and seasoned with smoked paprika. Despite the substitution this dish was a hit with my family. The entire meal was devoured in minutes!
I made this last night. I generally make a seafood paella, so this was quite different. The verde sauce was incredible. Delish! We’ll make this again!
My fiancé and I loved this recipe for dinner! He talked about it all week. We will definitely be making this again.
This recipe was amazing. Very easy to make, tastes delicious. Also makes a good amount so plenty of leftovers
I believe that Paella is Spanish for “love”. Guy..you did good. This was a great surprise dinner for my family. For myself, I went out in the morning to get the ingredients, and then took a bit of time in the afternoon to cut and prep. I didn’t sweat the details, as that we do not have tomatillos at our grocery store, just regular tomatoes…which worked very nicely for this dish. The real flavor comes from the flame roasted green bell peppers, tomatoes, serrano peppers. As well as the cumin, garlic, and especially the lime zest. Smokey and zesty. I recommend that people watch the episode “Guy’s big bite: Paella” and read the recipe. Well done Guy…thank you.
Little nervous making this for the first time for out of town company but I preprepped as much as I could the day before so it went together really easily. I followed the recipe exactly and it was perfect! Be sure to include the lime zest…it really elevated the flavors. I could not find the Bomba rice or a short grain rice but used a medium which I think may have been the same. It could not have been any better!
Delicious! It was a ton of fun to make, though my fingers burned for a while after handling the chilies!
The combination of meats was delicious and the whole family love it.
Great recipe!!!!! 🙂