Try this Paella Style Chicken and Rice recipe, or contribute your own.
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1. Chop onion and bell pepper and put in an air tight container. Put olives in a container. Thinly slice chorizo and package airtight. Cut each chicken thigh into 3 pieces, toss with 1/2 teaspoon each of salt and paprika, package airtight container. Chill ingredients.
2. Heat 1 tbsp oil in a 6 quart pot over medium-high heat. Add chorizo and saute until browned, about 5 minutes. Transfer to a plate with slotted spoon.
3. Brown half of the chicken at a time in pot, turning over once, until cooked through, 6 to 8 minutes per batch. Transfer to second plate.
4. Meanwhile, trim ends from fennel and reserve feathery tops. Halve fennel lengthwise. Cut out core in a V and thinly slice bulb.
5. Add remaining 2 tbsp oil to pot along with fennel, onion and bell pepper. Saute until fennel softens, 7 to 8 minutes. Stir in garlic, remaining 3/4 tsp salt, remaining 2 tsp paprika, and saffron and cook until fragrant and sizzling, about 1 minute. Add tomatoes; cook, stirring until thick, about 15 minutes.
6. Add rice and stir until coated, then stir in 1 cup of water, the sherry, broth, olives and chorizo. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender and liquid is almost absorbed, about 25 minutes.
7. Arrange chicken with any juices and shrimp over rice. Cook covered until shrimp and chicken are hot, about 5 minutes. Chop fennel fronds and scatter on top.
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 549 | ||
Calories from Fat: 190 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 95.3mg | 29 % | |
Sodium 340.6mg | 12 % | |
Potassium 353.1mg | 9 % | |
Total Carbohydrate 62.1g | 18 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 59.1g | ||
Protein 25g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 549
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