Chicken and Rice Paella Style.
Arroz con pollo is a popular dish in my house. It’s so easy to put together and you can make it all in one pan, which I love!!! This recipe happened one day when I was shopping and came upon some yummy looking chorizo. I thought it would be great to cook up my arroz con pollo like a paella and add in the chorizo and shrimp, and in the end make my whole family happy. 
Here are the ingredients you will need:
- 1 pack of chicken thighs and legs
- 3 chorizo links
- 1 lb of cleaned shrimp
- ½ of a medium spanish onion – diced
- ½ cup frozen peas
- 1 cup of rice
- 2 ¼ cups of chicken broth
- garlic powder
- onion powder
- paprika
- good pinch of saffron
- 3 tablespoons olive oil
- salt & pepper
Here is what you need to do:
Preheat oven to 375 degrees. Season the chicken thighs and drumsticks with garlic powder, onion powder, paprika, salt and pepper. Set aside.
Add 1 tablespoon of olive oil to an oven proof pan and brown up your chorizo. An enamel or cast iron pan would work great.
Remove when done and set aside. Slice them up when they have cooled down a bit.
Add another tablespoon of olive oil and brown up the chicken pieces on both sides.
And….
You guessed it, remove and set aside. 😉
Add last tablespoon of olive oil and cook diced onions for a few minutes.
Pour in ¼ cup of chicken broth and with a wooden spoon scrape up all the yummy bits from the bottom of the pan.
Toss in the cup of rice and cook for a minute.
Pour in 2 cups of chicken broth.
And the good pinch of saffron and give it all a good stir. Bring to a boil.
On a side note. I get my saffron at Trader Joe’s.
Give one good last stir and add in your sliced up chorizo and chicken pieces. Making sure to add in any juices from the plates and that all meats are tucked in nicely. Simmer on low heat for 10 minutes.
Add in the clean shrimp and peas. Give a slight stir, making sure everything has a place and place pan in your oven at 375 degrees for 10 minutes or until rice is cooked and liquid is absorbed.
Just have to give a shout out to my sweetie latino husband for naming this recipe. Love ya 😘
Hope you like it.
xoxo
Jill ♥