Rotisserie Chicken Paella

Ingredients

  • 2 c reduced-sodium chicken broth
  • ¼ t saffron threads
  • 1 T olive oil
  • 3 oz fully cooked Spanish chorizo cut in 1/4-inch coins
  • ¾ c finely chopped onion
  • 2 t minced fresh garlic
  • ¾ t smoked paprika
  • + 9 more ingredients
    • ½ t coarse salt
    • Freshly ground black pepper
    • 1 ¼ c arborio rice
    • 1/3 c dry white wine
    • 1 (13.5-ounce) can diced tomatoes, drained
    • 1 (2-pound) rotisserie chicken, cut in large pieces
    • 2/3 c frozen peas
    • 2 T minced flat-leaf parsley
    • Lemon wedges

Preheat oven to 450F. Combine broth and saffron in a medium saucepan. Bring to a simmer. Heat oil in a 12-inch ovenproof skillet over medium heat. Add chorizo and saut until just brown and crispy, 3 to 4 minutes. Add onion and saut 2 minutes. Add garlic and saut 1 minute more. Stir in papr...

View full recipe at Relish

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