Ingredients: |
Ingredients: 2-1/2 cups chicken broth pinch of Spanish saffron drizzle of extra virgin olive oil 2 boneless skinless chicken thighs, chopped 6oz Mexican chorizo 8 oz Spanish chorizo salame (I use Columbus brand) sliced 1 shallot or 1/2 onion, chopped salt and pepper 3 cloves garlic, minced 2 vine-ripened tomatoes, chopped 2 teaspoons paprika dash of cayenne pepper (optional) 1 cup long grain white rice 6oz large shrimp, peeled then deveined and chopped
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Directions: |
Directions:Bring chicken broth and saffron to a boil in a small saucepan then turn heat to low and place a lid on top to keep hot.
Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add chicken, chorizo, and shallots, season with salt and pepper, and then saute until chorizo and chicken are cooked through, 5 minutes, breaking chorizo up as it cooks. Add garlic then saute for 1 minute. Add tomatoes and their juices, paprika, and cayenne pepper if using then saute until tomatoes are softened, 3 minutes.
Add rice and hot broth to skillet then stir to combine and bring to a boil. Place a lid on top then lower heat and simmer until rice has nearly absorbed all the broth and is just slightly al dente, 13-15 minutes. Stir in shrimp and spanish chorizo then place lid back on top and let skillet sit off the heat for 5 minutes. Season with more salt and pepper to taste then serve. |