Dinners

Easy Chicken and Shrimp Paella

Name: Easy Chicken and Shrimp Paella
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 bone-in, skinless chicken thighs; 4 bone-in, skinless chicken drumsticks; Coarse salt and ground pepper; 2 tablespoons olive oil; 1 red bell pepper (ribs and seeds removed), thinly sliced; 1 link precooked Spanish chorizo, chopped (2 ounces); ½ small onion, chopped; 2 garlic cloves, minced; 1 can (14.5 ounces) diced tomatoes, in juice; 1 cup arborio rice; 1 can (14.5 ounces) reduced-sodium chicken broth; 1 box (10 ounces) frozen peas; ½ pound peeled and deveined frozen medium shrimp, thawed

4 servings

portioner

25 minutes

aktiv tid

40 minutes

total tid

Begynd at lave mad

Ingredienser

4 bone-in, skinless chicken thighs

4 bone-in, skinless chicken drumsticks

Coarse salt and ground pepper

2 tablespoons olive oil

1 red bell pepper (ribs and seeds removed), thinly sliced

1 link precooked Spanish chorizo, chopped (2 ounces)

½ small onion, chopped

2 garlic cloves, minced

1 can (14.5 ounces) diced tomatoes, in juice

1 cup arborio rice

1 can (14.5 ounces) reduced-sodium chicken broth

1 box (10 ounces) frozen peas

½ pound peeled and deveined frozen medium shrimp, thawed

Vejledning

Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.

Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.

Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.