"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken and Chorizo Paella Recipe

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This recipe for Chicken and Chorizo Paella, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nina Boldosser


1 1/4 lb. boneless, skinless chicken breasts, cut into 2-inch chunks
1/4 cup all-purpose flour
2 tbsp. vegetable oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
4 oz. cooked chorizo sausage, cut into 1/4-inch thick rounds
1 1/2 cups long-grain rice
3 1/2 cups low-sodium chicken broth
1 15 oz. can diced tomatoes, drained
1 cup frozen peas

Sprinkle chicken with salt and dredge in flour.
Warm 1 tbsp. oil in a large deep non-stick skillet over medium-high heat.
Cook chicken until browned on all sides, about 6 minutes total.
Transfer to a plate.

Heat remaining oil in skillet.
Add onion and garlic.
Cook, stirring until softened, about 3 minutes.
Add chorizo and cook until lightly browned, about 2 minutes.
Stir in rice, broth, tomatoes and 1/2 tsp. salt.
Bring to a boil, add chicken, cover, reduce heat to low and cook until rice is tender and chicken is cooked through, 10 to 12 minutes.

Remove from heat, stir in peas, cover and let stand until peas are heated through, about 5 minutes.




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