CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Easy Chicken Paella

Bucky's
recipe box

Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Poultry
    Prep Time:       Cook Time:       Total Time:  

1 lb. extra large shrimp, peeled and deveined
salt and pepper
oil
9 garlic cloves, minced
1 lb. boneless, skinless chicken thighs, halved
1 red bell pepper, cut into 1/2 inch wide strips
8 oz. chorizo, sliced 1/2 inch thick on bias
1 onion, chopped
14 1/2 oz. diced tomatoes, drained
2 c. Arborio rice
3 c. chicken broth
1/3 c. dry white wine
1/2 t. saffron
1 bay leaf
1 dozen mussels, scrubbed and de-bearded
1/2 c. frozen peas, thawed
2 T. parsley, chopped
1 lemon, wedged

Toss shrimp in 1/4 t. each salt and pepper, 1 t. garlic, 1 T. oil. Cover and refrigerate until needed. Season chicken with salt and pepper and set aside.
Saute peppers in 2 t. oil in Dutch oven on high until skin begins to blister and turn spotty black. Transfer to plate.
Add 1 more t. oil to Dutch oven and cook chicken on medium high in single layer with out moving for 3 minutes. Turn and brown on second side for 3 minutes. Remove from pan.
Reduce heat to medium and add chorizo cooking until browned, 4 to 5 minutes. Place with chicken.
Add 2 T. oil, over medium heat, saute onion about 3 minutes; add garlic and cook 1 minute. Stir in tomatoes and cook 3 minutes. Stir in rice and cook until well coated with tomato mix, 1 to 2 minutes. Stir in chicken broth, wine, saffron, bay and 1/2 t. salt. Return chicken and chorizo to pot and bring to boil, uncovered. Cover pot and transfer to oven and bake at 350 for 15 minutes until all rice is absorbed. Scatter shrimp over rice, insert mussels, hinged side down so they stand upright, arrange pepper strips in pinwheel pattern and scatter peas over top. (If Soccarat (crusty bottom rice) is desired, place Dutch oven, uncovered, over medium high heat about 5 minutes, rotateing 180 degrees every 2 minutes for even browning). Cover and return to oven until shrimp are opaque and mussels have opened, 10 to 12 minutes. Let stand, covered about 5 minutes. Discard mussels that have not opened. Sprinkle with parsley and serve with lemon wedges.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

One-pot Paella
   by jenhalverson








Paella
   by kathiecooks



1 tbsp. vegetable oil 2 cups uncooked regular long-grain white rice 4 cups chicken broth , heated 1 cup chunky salsa 1 tsp. ground turmeric 1 pkg. (16 ounces) turkey kielbasa, sliced 12




Barcelona-style Paella
   by momfox








Cajun Pork Paella
   by sgre52160



1 lb boneless pork loin, cut into 1/2 inch cubes 1 tbsp Cajun-style seasoning 1 tbsp vegetable oil 1 (7.4 oz) quick cooking spicy Cajun-style beans and rice 1 1/4 cups water 1/4 cup dry white w




Bahama Breeze Paella
   by sgiggles









view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.