Recipe courtesy of Jose Garces
Save Recipe Print
Chicken-Chorizo Paella
Total:
2 hr 50 min
Prep:
50 min
Cook:
2 hr
Yield:
4-6 servings
Level:
Intermediate
Total:
2 hr 50 min
Prep:
50 min
Cook:
2 hr
Yield:
4-6 servings
Level:
Intermediate

Ingredients

For the Stock: 
For the Chicken:
For the Paella:

Directions

Make the stock: Combine the chicken wings, onion, celery, carrot, bay leaves, thyme, peppercorns and juniper berries in a large pot and add water to cover. Bring to a simmer over medium low to medium heat; simmer, uncovered, 45 minutes. Add the saffron and simmer 15 more minutes. Strain the stock: Pour the stock through a fine strainer; discard the solids. (If not using immediately, let cool, then cover and refrigerate up to 3 days or freeze up to 3 months.)

Poach the chicken: Bring 8 cups water, the quartered onion, bay leaf and celery to a simmer in a large pot over medium heat. Add the chicken thighs and gently poach until just tender, about 12 minutes.

Shred the meat: Remove the chicken from the pot using tongs and reserve the poaching liquid. Let the chicken cool slightly, then discard the skin and shred the meat. Make the sauce: the tomato paste, ketchup and paprika in a blender. Strain 2 cups of the reserved poaching liquid; add the liquid to the blender and puree until smooth.

Finish the chicken: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion, bell peppers and garlic and cook until translucent, 10 to 12 minutes. Add the pureed sauce and cook, stirring, until the sauce thickens, 8 to 10 minutes. Add the shredded chicken and stir to coat with the sauce. Season with salt and keep warm.

Make the paella: Preheat the oven to 350 degrees F. Heat the olive oil in a paella pan or large ovenproof skillet over medium-high heat. Add the chorizo and cook until the fat renders, about 5 minutes. Add the onion and garlic and cook until the onion is translucent, about 10 minutes. Add the rice and stir to lightly coat with the oil. Stir in the peas, piquillo peppers, olives, 2 cups chicken mixture and 2 1/4 cups saffron chicken stock. Season with salt. Bake and serve: Cover the paella pan or skillet tightly with foil and bake until the liquid is completely absorbed, 20 to 22 minutes. Remove from the oven and let rest, covered, 5 minutes. Serve in the pan. Photograph by Andrew Sabin

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Paella

Recipe courtesy of Alton Brown

The Ultimate Paella

Recipe courtesy of Tyler Florence

Valerie's Super Easy Oven Paella

Recipe courtesy of Valerie Bertinelli

Tacos Carne Asada

Recipe courtesy of Tyler Florence

Chow Mein

Recipe courtesy of Ree Drummond

Margarita

Recipe courtesy of Food Network Kitchen

Chocoflan

Recipe courtesy of Marcela Valladolid

Baja Style Fish Tacos

Recipe courtesy of Marcela Valladolid

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Recipe courtesy of Aarti Sequeira

Browse Reviews By Keyword