Skillet Paella
What’s nice is that this dish can be customized to your own taste, like by adding scallops or leaving out the meat or seafood entirely and throwing in a bunch more veggies for a vegetarian option.
Servings: 0
Ingredients
- 4 ounces chorizo diced
- 1 lb. boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black 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 lb. medium shrimp peeled and deveined
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup green onions thinly sliced
Instructions
- Heat a large skillet over medium heat. Sauté 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 ¼ cup water. Increase heat, cover, and let cook about 5 minutes. Sprinkle with green onions, and serve.
Notes
Recipe By: Katie Lee