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INGREDIENTS ROCKY® Free Range Chicken Thighs, 2.5 lbs.
Low sodium chicken broth, 4 cups 2 saffron threads in a pinch
2 teaspoon sweet, smoked Spanish paprika
1 teaspoon kosher salt
1 teaspoon black pepper, ground
Extra virgin olive oil, 1 tablespoon
two connections to spanish chorizo
1 substantial yellow onion
1 substantial red pepper
Garlic cloves, four
1 bundle of flat-leaved parsley
2 roma tomatoes; four
a serving of basmati rice
one cup of sweet peas
METHOD \s1 400° oven preheat. Warm the broth and saffron in a saucepan over low heat. In a small bowl, mix the paprika, salt, and pepper. The chicken thighs should be covered in the spice mixture. Over medium-high heat, preheat oil in a large high-sided skillet or pan that is oven safe. Cook the chicken thighs for 3–4 minutes on each side, skin side down, until browned. Place the chicken on a platter. Remove all but 2 tsp. of the drippings, add the chorizo, and cook for approximately 2 minutes, stirring regularly, until the sausage begins to brown. Reduce heat to medium-low and stir in the parsley, onion, bell pepper, and garlic. Cook for 3 minutes with frequent stirring.
When onion just begins to caramelize, add tomatoes and continue cooking. Add the rice and toss until it is thoroughly covered. Salt is a good seasoning. Add the broth and saffron mixture and boil. Place the skin-side-up chicken thighs on top of the mixture in the skillet. Cover the skillet with a lid after carefully wrapping it in foil.
2 Paella should be baked for 25 to 30 minutes so that the rice is soft and the liquid has been fully absorbed. After gently removing the lid and foil from the oven, spread the peas on top, and then replace the lid. Place in the oven once more for five minutes. Check to see if the chicken is fully cooked before taking it out of the oven. With a digital thermometer put in the thickest portion of the thigh, chicken is cooked when the internal temperature reaches 165°. Sprinkle parsley on top, then serve and eat.