This tasty preparation of a seldom-used vegetable works well as a side dish or even the main course. Red wine can be used in place of balsamic vinegar.
| Prep Time: | 40 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
Ingredients
- 2 teaspoons salt
- 1 teaspoon Spanish smoked paprika
- 1 teaspoon red pepper (Optional)
- 1 teaspoon ground turmeric (Optional)
- ½ teaspoon saffron
- 2 tablespoons extra-virgin olive oil, or to taste
- 4 boneless chicken thighs, cut into small pieces
- ½ pound Spanish chorizo, cut into 1/4-inch slices
- 1 large onion, chopped
- 1 red bell pepper, chopped
- ¼ cup chopped parsley (Optional)
- 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 (Optional)
Instructions
- Combine salt, paprika, red pepper, turmeric, and saffron in a small bowl. Set aside.
- Heat olive oil in a paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot; cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers; cook until rice begins to brown, about 5 minutes. Add spice mixture and broth, then return chicken and chorizo to the pot, burying them in the paella.
- Increase the heat to high and bring to a boil, stirring every 10 minutes. Reduce the heat to medium and cook, uncovered, for 50 to 55 minutes. Stir in thawed peas and carrots, olives, capers, and apple cider vinegar; cook until everything is heated through, 3 to 5 more minutes.
Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 1631 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavors! Even better the next day!
This recipe was very enjoyable- the second day. I’m currently eating it for lunch and it’s much better than it was for dinner last night. Last night I was not impressed at all, but today the flavors seem to have developed. If I were to make this again I’d forgo the brown rice- it took longer to cook than called for in the recipe and I don’t think that the texture works well in this one. Also, I think the recipe assumed that I was using a narrower link of chorizo than is offered at my grocery store and I ended up with rather large pieces, I wish I had diced it instead of slicing as called for.