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Chicken and Chorizo Paella with Roasted Red Peppers

Williams Sonoma
  • 480 minutes
  • Serves 6

INGREDIENTS

2 lb

Chicken thighs, bone-in

12 oz

Spanish-style chorizo sausage, cured

3

Garlic cloves

1

Lemon

1 cup

Peas, frozen

1 can

Tomatoes, with juice

1

Yellow onion

1 1/4 cups

Chicken broth, low-sodium

2 cups

Short- or medium-grain white rice

1

Kosher salt and freshly ground pepper

2 tsp

Paprika, sweet smoked

1 cup

Red peppers, jarred roasted

1

large pinch Saffron threads

2 tbsp

Olive oil

1/2 cup

White wine, dry

1

Water