Chicken and Chorizo Paella

Ingredients

• Canola oil

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Onions

  Raw

  1 large or 150g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  3 clove or 9g

• Pork and beef chorizo

  7 oz or 198g

• Tomato puree

  Canned, without salt added

  ½ cup or 125g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• White wine

  Alcoholic beverage, table

  1 serving 5 fl oz or 147g

• Chicken stock

  Soup, home-prepared

  3 ¾ cup or 900g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Heat the canola oil in a large cast iron Dutch oven over medium-high heat. Brown the chicken pieces on all sides in batches if necessary. Remove and set aside.
2. Lower the heat, add the chopped onion and red bell pepper, and cook gently for 10 minutes until softened. Add the garlic and chorizo, cooking for another 2 minutes until the chorizo releases its oils. Stir in the tomato puree and cook for 1 more minute.
3. Return the chicken to the dish and add thyme, white wine, and chicken stock. Bring to a boil, cover with a tight-fitting lid, and lower the heat. Cook for 30 minutes.
4. Add the rice and stir well. Cover and cook over low heat for 15 minutes, or until the rice is cooked and has absorbed most of the liquid. Remove from heat and let sit for 10 minutes to absorb any remaining liquid.
5. Season to taste and garnish with parsley before serving.