Spanish cuisine is probably best known for its paella..and with good reason. Paella is such a versatile dish that it is made with practically every type of meat including chicken, pork, shellfish, calamari and fish.
I recently did a recipe on Seafood Paella which was well received. Chicken paella with chorizo is another great paella dish that is even simpler to cook. Turmeric gives this dish its yellow color and flavor. A sofrito made from onions, garlic, and peppers make up the base for the rice sauce and Chorizo de Bilbao accompanies the chicken breasts used for the meat.
Prep Time: 10 minutes
Cooking Time: 45 minutes
2 Chicken Breasts (boneless with skin)
Salt and Freshly Ground Pepper
2 Tablespoons Olive Oil
1 Tablespoon Butter
1 Chorizo De Bilbao sliced into coins
5 Cups Chicken Broth
1 Medium Onion chopped
1 Teaspoon Turmeric
3 Garlic Cloves minced
1 Red Bell Pepper chopped
1 Green Bell Pepper chopped
1 Serrano Pepper chopped (optional)
1.5 Cups Bomba Rice
Cilantro chopped to garnish
Season the chicken breasts with salt and freshly ground pepper. Set aside
In a medium saucepan bring 5 cups chicken broth to a boil. Reduce the heat to very low and keep close to the skillet used to cook the paella.
In a large deep skillet place the olive oil and butter over high heat. Place the breasts onto the pan skin side down to brown the meat (about 4 minutes). Flip the chicken over to brown (about 4 minutes). Transfer the chicken to a plate and set aside.
Add the sliced chorizo to the pan and saute for about 2 minutes. Transfer to the plate with the chicken and set aside.
Add the onions to the pan and sauté until soft (about 5 minutes). Add the Turmeric to the onions and sauté until fragrant (about 1 minute). Add the garlic, bell peppers and Serrano peppers to the pan and sauté until soft (about 4 minutes). Reduce the heat to a medium low temperature and add a 1/2 cup broth to the pan to simmer.
While the broth simmers, cut each chicken breasts into 3-4 pieces. Return the chicken and chorizo to the skillet. Add the Bomba rice to the skillet along with 1.5 cups of the chicken broth. Stir the ingredients together until well combined. Stirring occasionally let the rice simmer until the broth is absorbed. Continue the process of occasionally stirring and adding broth (about a half cup at a time) to the rice until all the broth is used and absorbed by the rice. The rice should have a nice soft yet slightly wet consistency when done.
Serve the rice and meat onto plates, sprinkle the dish with chopped cilantro and enjoy.