Spicy Cuban Paella with Chorizo
Prep Time: 30 min
Cook Time: 1 hr
This is paella with kick. Faster to make and a whole lot cheaper than most paellas, (no precious saffron or seafood needed) this one-disher is both intriguingly flavored and peppered with a kaleidoscope of colors. Absolutely perfect for casual entertaining – say after a game or for a Grey Cup party, but also easy enough to do on a weeknight.
Contributed By: Developed for CFC by Monda Rosenberg
to 8 skinless boneless chicken thighs
skinless boneless breasts
3 1/2 cups (875 mL)
white cooking onions or 1 large red onion, coarsely chopped
cloves garlic, chopped
jalapeno pepper including seeds, finely chopped
juice of 1 lime (optional)
can tomato sauce
1/4 cup (60 mL)
1 tbsp (15 mL)
dried thyme leaves
1 tbsp (15 mL)
each of ground cumin and paprika
1 tsp (5 mL)
each of allspice and salt
uncooked chorizo sausage or hot Italian or Andouille sausages
large sweet green pepper
ripe but firm tomatoes
1 1/2 cups (375 mL)
long grain rice
1 cup (250 mL)
coarsely chopped coriander or flat leaf parsley
Trim any visible fat from chicken and set aside. Pour broth into a large wide saucepan and set over medium heat. Stir in onion, garlic, jalapeno, lime juice, tomato sauce, seasonings and salt. Once it comes to a boil reduce heat so mixture just simmers.
Slice sausages into ½ inch (1 cm) pieces as best you can or remove casings and roll into ½ inch (1 cm) rounds. Add to the broth. Cover and simmer while preparing chicken and veggies.
Meanwhile cut chicken into small pieces, no more than 1 inch (2.5 cm) wide. Coarsely chop green pepper and tomatoes. Then stir chicken, green pepper and tomatoes including juice into the mixture all at once. Increase heat so it comes to a boil, stir in the rice. Reduce heat to low. Cover and cook until rice is done as you like, a total of about 45 minutes. To prevent rice from sticking, stir gently every 15 minutes being sure to scrape the bottom of the pan. Stir in coriander and serve sprinkled with additional coriander if you like.