Chicken And Chorizo Paella On The Grill Recipe

Name: Chicken And Chorizo Paella On The Grill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds chicken thighs; 1 1/2 teaspoons hot paprika, divided, or to taste; salt and ground black pepper to taste; 1/2 cup olive oil, divided; 1 (28 ounce) can crushed fire-roasted tomatoes; 2 cups diced sweet onion; 8 ounces dry-cured chorizo, thinly sliced; 5 cloves garlic, minced; 1 teaspoon ground turmeric; 1/2 teaspoon saffron; 1/2 teaspoon dried oregano; 2 1/2 cups uncooked Bomba rice; 6 cups chicken stock, divided; 1 red bell pepper, cut into matchsticks; 2 cups string beans; 1/2 cup Marcona almonds, halved

Servings: persons

1 1/2 pounds chicken thighs
1 1/2 teaspoons hot paprika, divided, or to taste
salt and ground black pepper to taste
1/2 cup olive oil, divided
1 (28 ounce) can crushed fire-roasted tomatoes
2 cups diced sweet onion
8 ounces dry-cured chorizo, thinly sliced
5 cloves garlic, minced
1 teaspoon ground turmeric
1/2 teaspoon saffron
1/2 teaspoon dried oregano
2 1/2 cups uncooked Bomba rice
6 cups chicken stock, divided
1 red bell pepper, cut into matchsticks
2 cups string beans
1/2 cup Marcona almonds, halved

1
Place chicken on a plate and season with 1/2 teaspoon paprika, salt, and pepper. Refrigerate for 2 hours.
2
Preheat a grill for medium heat. Place a large paella pan on the grate. Heat about 1 tablespoon olive oil in the pan. Add chicken; sear until browned, about 4 minutes per side. Remove chicken and wrap in aluminum foil.
3
Heat remaining olive oil in the pan. Add tomatoes, onion, chorizo, and garlic. Cook until tomato juices are mostly reduced, 5 to 10 minutes. Stir in remaining paprika, turmeric, saffron, and oregano. Add rice and cook for 5 minutes. Pour in 4 cups chicken stock; increase heat to high. Stir once and close the grill lid. Cook until the rice on the bottom becomes crispy, about 8 minutes.
4
Scrape the bottom of the pan and turn rice over 4 or 5 times until a crust forms at the bottom. Add bell pepper, string beans, and the chicken thighs. Pour in remaining chicken stock. Stir and flip rice until stock is absorbed and rice is tender, 10 to 15 minutes more. Garnish with almonds.

1909

kcal

Calories

Fat

140

Carbs

177

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds chicken thighs, 1 1/2 teaspoons hot paprika, divided, or to taste, salt and ground black pepper to taste, 1/2 cup olive oil, divided, and more.

Yes, Chicken And Chorizo Paella On The Grill falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Chorizo Paella On The Grill

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