This simplified version of the classic Spanish paella dish, substitutes brown rice for the traditionally used Spanish rice, and limits the protein to chicken breast and chorizo sausage. Paella can often include a wide array of meats, including shrimp, prosciutto, rabbit, squid, mussels, and clams. I chose to flavor my paella with a number of different spices, including saffron. You can substitute the saffron with turmeric for color, but it will not provide equal flavor to the saffron, as it is naturally more bitter and less fragrant.
- 1 Tablespoon canola oil
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breasts, cut into 1″ chunks
- 2 chorizo sausages, cut into 1/8″ slices
- 2 garlic cloves, minced
- 1 large onion, chopped
- 2 bell peppers, cut into 1/2″ pieces
- 3 cups chicken broth
- 1 1/2 cups brown rice
- 1 1/2 teaspoons red pepper flakes
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon saffron threads, crumbled
- 1 teaspoons paprika
- 1 bay leaf
- 1 cup frozen peas
- 1 (12oz) can whole tomatoes, drained and hand-crushed
- salt and pepper for seasoning the chicken and veggies
In a Dutch Oven (or large pot), heat 1 Tablespoon canola oil over medium-high heat. Once the pot and oil are hot, add chicken chunks and chorizo sausage. Season with freshly ground salt and pepper and cook until chicken is browned on both sides and sausage is cooked through, about 8 minutes. Remove and set aside.
Heat 1 teaspoon olive oil in the Dutch Oven and add garlic. Once sizzling, add onion and bell peppers and season with salt and pepper. Cook stirring occasionally, for about 5 minutes or until veggies are softened. Add rice, spices, and broth and bring to a boil. Reduce heat, cover, and simmer for 35 minutes.
Lay chicken and sausage pieces on top of rice-veggie mixture. Cover and simmer another 15 minutes. After the rice and meat have cooked together for 10 minutes, stir in the peas and simmer until rice is tender and has absorbed most of the liquid, about 10 minutes. Stir in tomatoes.
Serves 4 to 6