Delicate Chicken Paella
A gluten-free twist on the classic Spanish dish, featuring tender chicken and delicate flavors.
Ingredients
- ●1 cup Delicate ricegluten-free
- ●1/2 cup Basque chorizosliced
- ●1 lb Boneless chicken breastcut into 1-inch pieces
- ●2 tbsp Olive oilfor cooking
- ●1 cup Shrimppeeled and deveined
- ●1 medium Tomatodiced
- ●2 cloves Garlicminced
- ●1 tsp Paprikasmoked
- ●1 tsp Saltto taste
- ●1/2 tsp Black pepperto taste
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the sliced chorizo and cook until browned, about 2-3 minutes. Remove from the pan and set aside.
- 3
Add the chicken to the pan and cook until browned on all sides and cooked through, about 5-6 minutes. Remove from the pan and set aside with the chorizo.
- 4
Add the shrimp to the pan and cook until pink and just cooked through, about 2-3 minutes. Remove from the pan and set aside with the chicken and chorizo.
- 5
Add the diced tomato and minced garlic to the pan and cook until the tomato is tender, about 3-4 minutes.
- 6
Add the smoked paprika, salt, and black pepper to the pan and stir to combine.
- 7
Add the cooked chicken, chorizo, and shrimp back to the pan, and stir to combine with the tomato mixture.
- 8
Add the delicate rice to the pan and stir to combine with the tomato mixture.
- 9
Cook the rice for 2-3 minutes, stirring constantly, until the liquid is absorbed and the rice is tender.
- 10
Reduce the heat to low and simmer, covered, for 10-12 minutes, or until the rice is tender and the liquid is absorbed.
- 11
Remove the pan from the heat and let it rest for 5 minutes before serving.