Brown Rice, Chicken, and Chorizo Paella

Name: Brown Rice, Chicken, and Chorizo Paella
Total time: 115
Yield: 8
Ingredients: 2 teaspoons salt; 1 teaspoon Spanish smoked paprika; 1 teaspoon red pepper; 1 teaspoon ground turmeric; 0.5 teaspoon saffron; 2 tablespoons extra-virgin olive oil, or to taste; 4 boneless chicken thighs, cut into small pieces; 0.5 pound Spanish chorizo, cut into 1/4-inch slices; 1 large onion, chopped; 1 red bell pepper, chopped; 0.25 cup chopped parsley; 6 cloves garlic, chopped; 2 cups short-grain brown rice; 1 tomato, chopped; 1 (6 ounce) jar roasted red peppers, drained and chopped; 1 (32 ounce) carton chicken broth; 2 cups frozen peas and carrots, thawed; 2 tablespoons sliced black olives; 1 tablespoon capers; 1 teaspoon apple cider vinegar, or to taste

Recipe by Mariposa from allrecipes.com

Dinner 2 Hr. 55 Mins.

Ingredients

8 servings

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2 teaspoons salt
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1 teaspoon Spanish smoked paprika
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1 teaspoon red pepper
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1 teaspoon ground turmeric
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0.5 teaspoon saffron
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2 tablespoons extra-virgin olive oil, or to taste
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4 boneless chicken thighs, cut into small pieces
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0.5 pound Spanish chorizo, cut into 1/4-inch slices
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1 large onion, chopped
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1 red bell pepper, chopped

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0.25 cup chopped parsley
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6 cloves garlic, chopped
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2 cups short-grain brown rice
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1 tomato, chopped
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1 (6 ounce) jar roasted red peppers, drained and chopped
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1 (32 ounce) carton chicken broth
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2 cups frozen peas and carrots, thawed
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2 tablespoons sliced black olives
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1 tablespoon capers
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1 teaspoon apple cider vinegar, or to taste

Instructions

Combine salt, paprika, red pepper, turmeric, and saffron in a small bowl. Set aside.
Heat olive oil in a paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot; cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers; cook until rice begins to brown, about 5 minutes. Add spice mixture and broth, then return chicken and chorizo to the pot, burying them in the paella.
Increase the heat to high and bring to a boil, stirring every 10 minutes. Reduce the heat to medium and cook, uncovered, for 50 to 55 minutes. Stir in thawed peas and carrots, olives, capers, and apple cider vinegar; cook until everything is heated through, 3 to 5 more minutes.