Ingredients
5
5 servings
- •2 cups short grain rice
- •5 chicken breasts, medium-sized
- •4 cups hot chicken broth
- •½ cup chorizo crumbles
- •12 jumbo shrimps
- •1 tablespoon olive oil
- •⅓ cup onion, diced
- •⅓ cup diced tomato
- •1 teaspoon smoked paprika
- •1 teaspoon salt
- •1 teaspoon pepper
- •1 teaspoon garlic powder
- •1 small bay leaf
- •1 pinch saffron
- •fresh cilantro, as garnish
Instructions
- Heat 1 tbsp olive oil in a skillet over medium heat. Then, saute chorizo crumbles and set aside.
- In the same pan, brown chicken and set aside once cooked through and golden brown.
- In the same pan (without draining the oil), add onions and tomatoes and sprinkle smoked paprika. Saute until translucent.
- Next, add short grain rice, chicken broth, small bay leaf, salt, pepper, garlic powder, and saffron. Mix well.
- Once broth reduces by half, add chicken atop rice and layer with sliced red peppers. Cover pot, reduce heat to low, and cook for 20 minutes.
- Then, add shrimp into the pan, cover, and cook until pink.
- Serve warm, garnished with cilantro and lemon.
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