This hearty casserole is made easy with our Paella Rice, a convenient shortcut to delicious, authentic paella. Paella Seasoning adds all the requisite elements including saffron, thyme, garlic and chile.
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients
Makes 4 servings
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3 Tablespoons Olive Oil
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1 Pound Chicken Breast, cut into 2" pieces
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4 Ounces Spanish Chorizo, diced
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15 Ounces Paella Rice
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6 Cups Water
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1 Zucchini, chopped
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1 Red Bell Pepper, seeded and chopped
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2 Teaspoons Kosher Sea Salt Flakes
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Chopped Parsley (Optional), garnish
Directions
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Preheat oven to 325°F.
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Heat olive oil in shallow, heavy skillet over medium heat. Add chicken, skin-side down. Cook until golden brown, then turn and cook for 6 minutes more. Remove and keep warm.
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Add chorizo to same pan. Cook, stirring frequently, for about 5 minutes. Remove and keep warm with chicken.
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Raise heat to medium-high. Add Paella Rice to same pan. Cook, stirring to coat rice grains, until lightly toasted and fragrant, about 3 minutes. Add chicken and chorizo back to pan, then pour in water. Bring to a boil, then reduce heat.
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Pour everything into 8-inch by 12-inch baking dish. Cover tightly with foil, transfer to oven and bake for 20 minutes.
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Remove pan and add zucchini and red pepper, tucking gently into rice. Return pan and cook for 15 minutes longer, or until rice is tender and vegetables are cooked through.
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Taste and adjust seasoning with sea salt. Stir in chopped parsley, if desired, just before serving.