More of a hearty casserole than an authentic Spanish paella, this low-maintenance version carries all the smoky, spicy flavors of the traditional dish.
|2 cups chicken broth||1/2 teaspoon smoked paprika or pimenton de la vera|
|1 pinch saffron||1 (14 1/2-ounce) can diced tomatoes|
|1 tablespoon olive oil||2 roasted red pepper halves, sliced|
|1/2 pound fresh chorizo sausage (not the dried salami version), removed from casings||1 boneless, skinless chicken breast, cut into 2-inch cubes|
|1 small yellow or Vidalia onion, diced||1 cup Arborio, Carnaroli, or Bomba rice|
|1 large clove garlic, minced||Kosher salt|
Preheat the oven to 375.
Bring the chicken broth and saffron to a simmer in a small saucepan and hold over medium-low heat, allowing the saffron to “bloom” and infuse the broth with its flavor.
Heat the olive oil in a heavy-bottomed wide saute pan or deep skillet over medium-high heat until shimmering, then add the chorizo. Cook the sausage about 5-7 minutes or until browned, stirring frequently and breaking up large chunks of meat with a spatula.
Transfer the browned chorizo to a bowl, turn the heat down to medium-low, and add the onion and garlic. Cook for about 10 minutes, until the onion is soft and translucent. Stir in the smoked paprika and cook for another minute.
Add the reserved chicken broth, chorizo, diced tomatoes, red pepper halves, chicken breast, and rice, and stir to thoroughly combine. Bake for 15 minutes, or until the rice is just tender but retains its bite. Season with salt to taste and serve.
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