Savory Brown Rice Paella with Chicken and Chorizo
Rice or Pasta Salad
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Cook Time
1 h 30 min
Servings
8
Difficulty
Medium
Prep Time
30 Min
Description
This hearty brown rice paella, brimming with chicken and chorizo, is a flavorful and satisfying one-pot meal. I've been making this dish for family gatherings for years, and it's always a hit! The smoky paprika and saffron infuse the rice with a rich, complex flavor, while the chicken and chorizo add a delightful savory element. Feel free to adjust the amount of red pepper to your liking for an extra kick. It's perfect for a cozy autumn dinner or a festive Christmas gathering. This paella is a delicious and relatively easy way to impress your guests!
Ingredients (20 ingredients)
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2 tsp salt
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1 tsp Spanish smoked paprika
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1 tsp red pepper (Optional)
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1 tsp ground turmeric (Optional)
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0.5 tsp saffron
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2 tbsp extra-virgin olive oil, or to taste
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4 piece boneless chicken thighs, cut into small pieces
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0.5 pound Spanish chorizo, cut into 1/4-inch slices
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1 piece large onion, chopped
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1 piece red bell pepper, chopped
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0.25 cup chopped parsley (Optional)
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6 clove garlic, chopped
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2 cups short-grain brown rice
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1 piece tomato, chopped
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6 ounce roasted red peppers, drained and chopped
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32 ounce chicken broth
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2 cups frozen peas and carrots, thawed
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2 tbsp sliced black olives
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1 tbsp capers
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1 tsp apple cider vinegar, or to taste (Optional)
Preparation (8 steps)
Spice Blend Preparation
In a small bowl, combine 2 teaspoons of salt, 1 teaspoon of Spanish smoked paprika, 1 teaspoon of red pepper (optional), 1 teaspoon of ground turmeric (optional), and ½ teaspoon of saffron. Set aside.
Chopping Onion and Garlic
Place 1 large onion, chopped, into the mixing bowl and chop for 3 seconds/speed 5. Scrape down the sides of the bowl with a spatula.
Sautéing Onion and Garlic
Add 2 tablespoons of extra-virgin olive oil to the mixing bowl with the chopped onion. Sauté for 3 minutes/120°C/speed 1.
Adding Bell Pepper, Parsley, and Garlic
Add 1 red bell pepper, chopped, ¼ cup of chopped parsley (optional), and 6 cloves of garlic, chopped, to the mixing bowl. Cook for 5 minutes/120°C/speed 1.
Adding Rice, Tomato, and Roasted Red Peppers
Add 2 cups of short-grain brown rice, 1 tomato, chopped, and 1 (6 ounce) jar of roasted red peppers, drained and chopped, to the mixing bowl. Cook for 5 minutes/120°C/speed 1.
Adding Spice Mixture and Broth
Add the spice mixture from step 1 and 1 (32 ounce) carton of chicken broth to the mixing bowl. Stir with a spatula to combine.
Cooking the Paella
Pour the mixture from the Thermomix into a paella pan or large pot. Add 4 boneless chicken thighs, cut into small pieces, and ½ pound of Spanish chorizo, cut into 1/4-inch slices, burying them in the paella. Bring to a boil over high heat, then reduce the heat to medium and cook, uncovered, for 50 to 55 minutes, stirring every 10 minutes.
Final Touches
Stir in 2 cups of thawed frozen peas and carrots, 2 tablespoons of sliced black olives, 1 tablespoon of capers, and 1 teaspoon of apple cider vinegar (optional). Cook until everything is heated through, about 3 to 5 more minutes.
Finished cooking? Great! 🎉
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Created by
Olivia Thompson
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