Easy Serving Recipe Chicken and Chorizo Paella Home Style

Simple cooking ultimate Chicken and Chorizo Paella easy, yummy, practical.

12 ingredients, 6 steps, cooking Chicken and Chorizo Paella

How are you all, at this time you get prepare recipe Chicken and Chorizo Paella with 12 ingredients and 6 steps. Below this is how to make it, please read carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Chicken and Chorizo Paella.

Ingredients for Chicken and Chorizo Paella

1. Prepare 2 : Chicken Breasts (diced).
2. You need 100 grams : Chorizo (sliced).
3. You need 250 grams : Risotto (or Paella) Rice.
4. It’s 1 : Litre Chicken Stock (replace some of the stock with a glass of white wine if you're a legend).
5. Prepare 1 : Onion (diced).
6. Prepare 2 : Peppers (diced).
7. You need 1 stick : Celery (sliced).
8. It’s 1 : Tomato.
9. You need 3 clove : Garlic (finely sliced).
10. It’s 1 pinch : Saffron.
11. Prepare 1 tbsp : Chopped Parsley (or dried).
12. You need 1 tsp : Smoked Paprika.

If all composition Chicken and Chorizo Paella it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Step by Step Cooking Chicken and Chorizo Paella

1. Skin and de-seed the tomato. The easiest way to do this is to to make a cross in the skin at the bottom and then plop it in a bowl of boiling water for 3-4 minutes, turning it over every now and again. Pour away the water and when it's cool enough, peel off the skin. Quarter the tomatoes, squish out the seeds and then dice the flesh.
   
2. Get a large frying pan on a medium heat with some olive oil. Once the oil is hot, add the chicken and fry it for 5 minutes or so, until golden. Remove from the pan and set aside.
   
3. Add the rice to the pan that was used for the chicken (add more oil if needed) and fry for 3-4 minutes, stirring continuously, until the rice turns translucent. Remove form the pan and set aside with the chicken.
   
4. Add the sliced chorizo to the pan and fry for 2-3 minutes until it starts to release it's oil. Then add the onion, celery, peppers, garlic and tomato. Fry for a further 3-4 minutes until the vegetables are beginning to soften.
   
5. Add the rice and chicken back to the pan along with the stock, saffron, parsley and smoked paprika. Stir it all together. Turn the heat to low and leave to cook for 20-30 minutes - stirring occasionally - until most of the liquid has been absorbed.
   
6. Serve and enjoy! :)
   
7. Finish and Enjoy.

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