E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken & Chorizo Paella Lodge Cast Iron | October 17, 2019 This easy chicken and chorizo paella makes a great party-sized meal. Packed with Spanish-inspired flavors, this one-pan meal is ready to serve in under an hour. Level Intermediate Prep Time 10 minutes Cook Time 40 minutes Serves 6-8 Cook it With Our Blacklock Skillet Ingredients 8 boneless, skinless chicken thighs 1 pound chorizo, sliced 4 cups chicken stock 1/2 teaspoon saffron, ground 2 teaspoons olive oil 1 white onion, diced 4 cloves garlic, minced 2 1/2 cups Arborio rice 1 cup frozen peas 2 teaspoons paprika 1 teaspoon salt 1 teaspoon pepper Directions Preheat oven to 400 degrees Fahrenheit. In a medium saucepan, heat chicken stock and saffron. Heat 14.5 inch Skillet over medium-high heat, 4-5 minutes. Season chicken on all sides with salt, pepper, and paprika. Sear chicken for 5-6 minutes per side. Remove from pan and set aside. Cook chorizo for 2-3 minutes, stirring often. Add onion and garlic and continue to cook until onion softens, 5-7 minutes. Stir in rice and add broth. Bring to a boil, stirring often. Add peas and top with chicken. Bake until liquid is absorbed and chicken is cooked through, 20 minutes. Serve and enjoy! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken & Chorizo Paella Lodge Cast Iron | October 17, 2019 This easy chicken and chorizo paella makes a great party-sized meal. Packed with Spanish-inspired flavors, this one-pan meal is ready to serve in under an hour. Level Intermediate Prep Time 10 minutes Cook Time 40 minutes Serves 6-8 Cook it With Our Blacklock Skillet Ingredients 8 boneless, skinless chicken thighs 1 pound chorizo, sliced 4 cups chicken stock 1/2 teaspoon saffron, ground 2 teaspoons olive oil 1 white onion, diced 4 cloves garlic, minced 2 1/2 cups Arborio rice 1 cup frozen peas 2 teaspoons paprika 1 teaspoon salt 1 teaspoon pepper Directions Preheat oven to 400 degrees Fahrenheit. In a medium saucepan, heat chicken stock and saffron. Heat 14.5 inch Skillet over medium-high heat, 4-5 minutes. Season chicken on all sides with salt, pepper, and paprika. Sear chicken for 5-6 minutes per side. Remove from pan and set aside. Cook chorizo for 2-3 minutes, stirring often. Add onion and garlic and continue to cook until onion softens, 5-7 minutes. Stir in rice and add broth. Bring to a boil, stirring often. Add peas and top with chicken. Bake until liquid is absorbed and chicken is cooked through, 20 minutes. Serve and enjoy! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
