By , ,
Published January 10, 2017
<b>Ingredients</b><br><br> • 1 Pound large shrimp, peeled, deveined, tail off<br> • 4 Tbsp. Olive oil, divided<br> • 6 Garlic cloves, minced and divided<br> • ¼ tsp. Paprika<br> • 1 Cup onion, chopped<br> • ½ tsp. Saffron<br> • 1 Bay leaf<br> • 1-14.5 oz. Canned diced tomatoes<br> • 2 Cups brown rice<br> • 4 Cups chicken stock<br> • 1 Pound boneless chicken thighs<br> • 1-8 oz. Package Spanish chorizo, sliced<br> • 2 Cups snow peas<br> • Salt and pepper
<b>Step 1</b> Preheat oven to 350 degrees. Season shrimp with 2 tablespoons olive oil, paprika, salt and pepper and refrigerate until ready to cook.
<b>Step 2</b> Chop onions and slice red bell pepper.
<b>Step 3</b> Heat olive oil in a large pot that is easily transferable to a hot oven. Sauté onions until translucent add garlic and sauté for additional minute. Then add diced tomatoes, saffron and rice.
<b>Step 4</b> Mix until well blended then add chicken stock and bay leaf (we used two bouillon cubes and water to make our stock). Bring to a boil and transfer to oven for 30 minutes.
<b>Step 5</b> While rice is in the oven prepare chicken. Season with salt and pepper and sear for about 5 minutes on each side in a hot skillet with remaining olive oil.
<b>Step 6</b> Set chicken aside and in the same skillet cook sliced chorizo for about 5 minutes stirring occasionally.
<b>Step 7</b> After the rice has cooked for 30 minutes, remove from over. Cut chicken into 2 inch pieces. Then pour chicken and chorizo over rice and return to oven for additional 20 minutes.
<b>Step 8</b> During this time, cook shrimp (stirring occasionally) using the same skillet where you cooked chicken and chorizo. After 5 minutes, remove from heat and mix in snow peas and pepper.
<b>Step 9</b> After rice has cooked for 20 minutes, remove from oven and let sit uncovered for 5-10 minutes.
<b>Step 10</b> Add shrimp mixture to rice. Transfer to platter and serve.
URL
https://www.foxnews.com/health/brown-rice-chicken-chorizo-and-shrimp-paella-recipe
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