Brown Rice, Chicken, and Chorizo Paella

This brown rice paella is flavored with saffron and made with apple cider vinegar for an authentically Spanish tang.

• Preparation Time: 40 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 55 mins
• Calories: 465 Calories

Ingredients

• 2 teaspoons salt
• 1 large onion, chopped
• 1 tomato, chopped
• 1 red bell pepper, chopped
• 2 tablespoons sliced black olives
• 6 cloves garlic, chopped
• 1 teaspoon ground turmeric
• 1 tablespoon capers
• 1 teaspoon apple cider vinegar, or to taste
• 1 (6 ounce) jar roasted red peppers, drained and chopped
• 1 (32 ounce) carton chicken broth
• 1 teaspoon red pepper
• 2 tablespoons extra-virgin olive oil, or to taste
• 1 teaspoon Spanish smoked paprika
• 4 boneless chicken thighs, cut into small pieces
• 2 cups short-grain brown rice
• 2 cups frozen peas and carrots, thawed
• 0.25 cup chopped parsley
• 0.5 teaspoon saffron
• 0.5 pound Spanish chorizo, cut into 1/4-inch slices

Recipe Instructions

Step 1

Combine salt, paprika, red pepper, turmeric, and saffron in a small bowl. Set aside.

Step 2

Heat olive oil in a paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot; cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers; cook until rice begins to brown, about 5 minutes. Add spice mixture and broth, then return chicken and chorizo to the pot, burying them in the paella.

Step 3

Increase the heat to high and bring to a boil, stirring every 10 minutes. Reduce the heat to medium and cook, uncovered, for 50 to 55 minutes. Stir in thawed peas and carrots, olives, capers, and apple cider vinegar; cook until everything is heated through, 3 to 5 more minutes.