Chicken and Shrimp Paella

photo by maryjjohnson34

- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 8 chicken thighs
- 8 chicken drumsticks
- 1 lb shrimp
- 4 tablespoons olive oil
- coarse salt and pepper
- 115 g precooked spanish chorizo, chopped
- 4 garlic cloves, minced
- 2 red bell peppers
- 1 onion, chopped
- 2 cups arborio rice
- 591 ml frozen peas
- 858 ml diced tomatoes
- 858 ml reduced-sodium chicken broth
directions
- Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high.
- Working in batches, cook chicken (do not crowd pot) until browned for about 7 to 8 minutes, turning once. Transfer to a plate and set aside. Reserve pot.
- Place bell pepper, chorizo, onion, garlic and tomatoes (with their juice) in pot. Season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated; about 4 to 6 minutes.
- Add rice, stirring until translucent around edges; about 1 to 2 minutes.
- Add broth and chicken, bring to a boil.
- Reduce to a simmer, cover, and cook until rice begins to soften; about 10 minutes.
- Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout; about 4 to 6 minutes.
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