Name: Skillet Paella
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Spanish
Ingredients: 4 ounces chorizo diced; 1 pound boneless skinless chicken thighs cut into 1-inch pieces; 1/2 teaspoon Salt; 1/2 teaspoon Freshly ground pepper; 1 medium Yellow onion diced; 1 Red bell pepper cut into strips; 2 Garlic cloves minced; 2 cups White rice try using arborio or basmati; 5 cups low-sodium chicken broth; 2 teaspoons Paprika; 1 teaspoon Dried thyme; 1 Bay leaf; 1 cup frozen green peas; 1/2 pound Medium shrimp peeled and deveined; 1 tablespoon freshly squeezed lemon juice; 1/4 cup Green onions thinly sliced

by Dennice

One-Pot Meal

INGREDIENTS

4 ounces chorizo ; diced
1 pound boneless skinless chicken thighs ; cut into 1-inch pieces
1/2 teaspoon Salt
1/2 teaspoon Freshly ground pepper
1 medium Yellow onion ; diced
1 Red bell pepper ; cut into strips
2 Garlic cloves ; minced
2 cups White rice ; try using arborio or basmati
5 cups low-sodium chicken broth
2 teaspoons Paprika
1 teaspoon Dried thyme
1 Bay leaf
1 cup frozen green peas
1/2 pound Medium shrimp ; peeled and deveined
1 tablespoon freshly squeezed lemon juice
1/4 cup Green onions ; thinly sliced

Servings

INSTRUCTIONS

Heat a large skillet over medium heat. Saute chorizo until fat is rendered, about 5 minutes. Let drain on a paper towel.

Season chicken with salt and pepper. Cook, stirring occasionally, until evenly browned, about 5 to 7 minutes.

Remove chicken, and add onion, red pepper, and garlic, and cook until tender, about 7 minutes. Stir in rice, and cook 2 minutes. Add broth, paprika, thyme, bay leaf, reserved chorizo and chicken, and additional salt and pepper to taste.

Bring to a low boil, then reduce heat to a low simmer. Cover, and let cook 10 minutes. Stir in peas, shrimp, and lemon juice. If the rice is looking dry, add 1/4 cup water. Increase heat, cover, and let cook about 5 minutes. Sprinkle with green onions, and serve.

NOTES

Great with Caramel Pudding.

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Skillet Paella

4 ounces chorizo diced
1 pound boneless skinless chicken thighs cut into 1-inch pieces
1/2 teaspoon  Salt 
1/2 teaspoon Freshly ground pepper 
1 medium Yellow onion  diced
1  Red bell pepper cut into strips
2  Garlic cloves minced
2 cups White rice try using arborio or basmati
5 cups low-sodium chicken broth 
2 teaspoons Paprika 
1 teaspoon Dried thyme 
1  Bay leaf 
1 cup frozen green peas 
1/2 pound Medium shrimp peeled and deveined
1 tablespoon freshly squeezed lemon juice 
1/4 cup Green onions thinly sliced

Heat a large skillet over medium heat. Saute chorizo until fat is rendered, about 5 minutes. Let drain on a paper towel.
Season chicken with salt and pepper. Cook, stirring occasionally, until evenly browned, about 5 to 7 minutes.
Remove chicken, and add onion, red pepper, and garlic, and cook until tender, about 7 minutes. Stir in rice, and cook 2 minutes. Add broth, paprika, thyme, bay leaf, reserved chorizo and chicken, and additional salt and pepper to taste. 
Bring to a low boil, then reduce heat to a low simmer. Cover, and let cook 10 minutes. Stir in peas, shrimp, and lemon juice. If the rice is looking dry, add 1/4 cup water. Increase heat, cover, and let cook about 5 minutes. Sprinkle with green onions, and serve.

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Dennice

Nutrition

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Serving Size: 1 Serving (742g)
Recipe Makes: 4 Servings

Calories: 822
Calories from Fat: 157 (19%)

Amt Per Serving		% DV

	Total Fat 17.4g	23 %
	Saturated Fat 5.7g	28 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 2.8g
Cholesterol 205.3mg		63 %
Sodium 1290mg		44 %
Potassium 1069mg		28 %
Total Carbohydrate 105.8g		31 %
	Dietary Fiber 7.6g	30 %
	Sugars, other 98.2g
Protein 56g		80 %
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.

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Calories per serving: 822

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