Arroz con Pollo y Chorizo

Ingredients

• For the Chicken & Chorizo:
• 4 bone-in chicken thighs, skin on 🍗
• 2 links of chorizo, sliced 🌶️
• 1 tbsp olive oil 🫒
• 1 tsp paprika ✨
• 0.5 tsp salt 🧂
• 0.25 tsp black pepper ⚫
• For the Rice:
• 2 cups long-grain white rice 🍚
• 1 small onion, finely chopped 🧅
• 2 cloves garlic, minced 🧄
• 1 red bell pepper, diced 🌶️
• 1 tsp saffron threads, steeped in ¼ cup hot water 🌾
• 4 cups chicken broth 🍲
• 0.5 cup peas (fresh or frozen) 🌱
• Fresh cilantro, chopped (for garnish) 🌿

Instructions

1. 1Prepare the Chicken & Chorizo
2. 21️⃣ Season the Chicken – Rub the chicken thighs with paprika, salt, and black pepper. Set aside. 🍗✨
3. 32️⃣ Cook the Chorizo – Heat a large skillet or paella pan over medium heat. Add the chorizo slices and cook until browned. Remove and set aside. 🌶️🔥
4. 43️⃣ Sear the Chicken – In the same pan, add olive oil and sear the chicken thighs skin-side down until golden brown, about 4-5 minutes per side. Remove and set aside. 🍗🔥
5. 5Sauté the Aromatics
6. 64️⃣ Cook the Onions & Peppers – Add onions, garlic, and red bell pepper to the pan. Cook until softened, about 3 minutes. 🧅🌶️🔥
7. 7Cook the Rice
8. 85️⃣ Toast the Rice – Stir the rice into the aromatics and cook for 1-2 minutes to coat each grain in the flavorful oil. 🍚✨
9. 96️⃣ Add Broth & Saffron – Pour in the chicken broth and saffron water. Stir once, then arrange the chicken thighs and chorizo slices on top. 🍲🌾🔥
10. 10Simmer & Finish
11. 117️⃣ Simmer & Cook – Bring to a gentle boil, reduce heat to low, cover, and let cook for about 20 minutes, until the rice is tender and the chicken is fully cooked. Add peas in the final 5 minutes. 🍚🔥
12. 128️⃣ Garnish & Serve – Remove from heat and let rest for 5 minutes. Garnish with fresh cilantro and serve hot. 🌿🍗✨