Curry Chicken and Chorizo Paella

• 4 Tablespoons Olive Oil, Divided
• 1 whole Yellow Onion, Chopped
• 1 whole Red Bell Pepper, chopped
• 1/2 cups Carrots, Chopped
• 2 cloves Garlic, Minced
• 1 cup White Wine
• 2- 1/2 cups Chicken Broth
• 2 cups Saffron Rice
• 1 pound Chicken, Cut Into Chunks
• 1 dash Salt
• 1 dash Pepper
• 1 teaspoon Paprika
• 2 Tablespoons Curry Powder
• 1 pound Chorizo Sausage, Cut Into Chunks

1. Drizzle half the olive oil in a large oven-safe pan.
2. Add onions, red pepper, carrots, and garlic and saute until onions become translucent.
3. Add wine, chicken broth, and saffron rice.
4. Simmer on low for about 15 minutes, until rice is 3/4 done and not yet soft.
5. Preheat oven to 400 degrees F.
6. In a separate skillet, drizzle remaining olive oil.
7. Add chicken chunks and season with salt, pepper, paprika, and curry powder.
8. Mix to coat well.
9. Once chicken is cooked all the way through, add to the rice mixture.
10. Use the chicken pan to cook the chorizo.
11. Once chorizo is cooked all the way through, add to chicken and rice mixture and mix to combine.
12. All ingredients should now be in one pan.
13. Your mixture should still have a bit of liquid in it.
14. Place the pan in the oven and bake for about 30 minutes, until liquid is absorbed and rice is softened.

olive oil, yellow onion, red bell pepper, carrots, garlic, white wine, chicken broth, saffron rice, chicken, salt, pepper, paprika, curry, sausage

Taken from tastykitchen.com/recipes/main-courses/curry-chicken-and-chorizo-paella/ (may not work)