Paella Valenciana – Spanish Rice with Chicken & Chorizo
Great any time of year, this savory Spanish classic of yellow rice is chock full of chicken and chorizo and seasoned with Old Havana Foods Spanish Style Chorizo and Sofrito Authentic Cuban Recipe.
Servings: 4 servings
Ingredients
- 1 tbsp Olive oil
- 1 pound Boneless, skinless chicken thighs cut into1 to 1½ inch thick pieces
- 12 ounces Old Havana Foods Sofrito Authentic Cuban Recipe
- 1 cups Chicken broth
- 2 tablespoons Lime juice, fresh preferred, from 1 large or 2 small limes
- 4 ounces Dry, light white wine, sauvignon blanc, rose and pinot grigio are good options
- 1/2 Cup Sweet peas (petit pois) if using canned drain and reserve peas and liquid separately
- ½ teaspoon Black pepper, more to taste
- 1 pinch Saffron, crumbled optional
- 1 cup Long grain white rice jasmine or basmati preferred
- 1 link Old Havana Foods Spanish Style Chorizo Sausage (optional) sliced into rounds 1/4" thick
- Salt to taste
Instructions
- In a 4 to 6 quart stockpot over medium high heat until shimmering, add olive oil and chicken. Sauté 2 to 3 minutes until lightly browned.
- To same stockpot add Old Havana Foods Sofrito Authentic Cuban Recipe, chicken broth, lime juice, wine, liquid from peas, black pepper, saffron (if using) and rice to stockpot.
- Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 10 minutes, stirring after 5 and 10 minutes.
- If using fresh or frozen peas add all of them at the 10 minute mark stirring well to spread throughout, if including our Spanish Style Chorizo add the sliced rounds now. Cook an additional 8 to 10 minutes until rice is cooked through. Remove from heat.
- Add salt and pepper to taste. If using canned peas add ½ of them now, stirring gently to combine. Cover and let stand 8 to 10 minutes. Top with remaining peas. Serve.
