Pin It

Chicken Paella with Asparagus

Chicken Paella with Asparagus

Chicken Paella with Asparagus

Chicken Paella with Asparagus

Combining chicken, chorizo, and asparaugs, this is a unique and absolutely delicious take on more traditional paellas, and it’s easier to make, too.   Fresh rosemary, chives and oregano add extra flavor to this rice dish, which does not even require a paella pan.

Ingredients

  • 1/2 cup dry white wine
  • 1/2 teaspoon saffron threads
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 6 large chicken thighs with skin and bones, excess skin and fat trimmed (about 2 1/2 pounds)
  • 4 ounces 1/4-inch-thick slices fully cooked smoked Spanish chorizo
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion (about 1 large)
  • 4 garlic cloves, minced
  • 1 1/2 cups long-grain rice
  • 2 cups low-salt chicken broth
  • 1 14.5-ounce can diced tomatoes in juice
  • 1/4 cup chopped roasted red peppers from jar
  • 2 1/2 cups asparagus, trimmed (about 8 ounces)
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons fresh oregano, chopped

Instructions

  1. Preheat oven to 400°F.
  2. Mix white wine and saffron threads in small bowl and set aside.
  3. Combine salt, smoked paprika, and black pepper in another small bowl; rub spice mixture all over chicken thighs.
  4. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and rosemary and sauté, stirring occasionally, about 3 minutes. Transfer chorizo to large plate.
  5. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo.
  6. Pour off all but 1 tablespoon drippings from skillet.
  7. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds.
  8. Add long-grain rice and stir to coat.
  9. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet.
  10. Add chicken broth, tomatoes with juice, chives, oregano and roasted red peppers. Bring to simmer.
  11. Stir in browned chorizo.
  12. Place chicken thighs, skin side up, atop mixture in skillet. Cover skillet tightly with foil, then cover skillet with lid. Bake paella until rice is almost tender, about 25 minutes.
  13. Transfer chicken to plate. Stir rice; season to taste with salt and pepper. Scatter asparagus over.
  14. Return chicken to skillet, nestling into rice. Cover with foil and lid. Bake until asparagus are crisp-tender, rice is tender, and chicken is cooked through, about 10 minutes longer.

Time: 45 minutes

Servings: 6

Recipeschivesmain coursesmediumoreganorosemary
Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*
*