Paella-Style Chicken and Rice Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Elaine Johnson
You can get a jump on the prep before you leave home. If you pack the chicken and shrimp frozen in your cooler, they'll keep longer.
Ingredients
- 1 small onion
- 1 green bell pepper
- 1 cup pimento-stuffed green olives
- 1/2 pound Spanish chorizo or andouille sausage
- 1 1/2 pounds boned, skinned chicken thighs
- 1 1/4 teaspoons kosher salt, divided
- 2 1/2 teaspoons smoked paprika, divided
- 3 tablespoons olive oil, divided
- 1 fennel bulb with feathery greens
- 3 large garlic cloves, minced
- 1/4 teaspoon saffron threads
- 1 can (14 1/2 oz.) diced tomatoes
- 2 cups Arborio rice
- 3/4 cup Spanish fino sherry or other dry sherry
- 1 can (14 1/2 oz.) reduced-sodium chicken broth
- 8 ounces thawed frozen shelled and deveined cooked small shrimp (70 to 110 per lb.)
Instructions
- Chop onion and bell pepper and put in an airtight container. Put olives in a container. Thinly slice chorizo and package airtight. Cut each chicken thigh into 3 pieces, toss with 1/2 tsp. each salt and paprika, and package airtight. Chill ingredients.
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