Paella with Chicken and Chorizo
- 1/3 cup Kraft Zesty Italian Dressing, divided
- 1/2 lb. (225 g) boneless skinless chicken thighs, cut into bite-size pieces King Sooper's 1 lb For $1.19 thru 02/09
- 1/2 lb. (225 g) dry-cured Spanish chorizo, cut diagonally into 1/2-inch-thick slices
- 1 red pepper, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2/3 cup long-grain white rice, uncooked
- 1/2 tsp. saffron
- 1/4 tsp. paprika
- 1 bay leaf
- 1-1/3 cups 25%-less-sodium chicken broth
- 1/2 cup frozen peas, thawed
- Heat oven to 400 degrees F.
- Heat half the dressing in large ovenproof skillet on medium-high heat.
- Add chicken and chorizo; cook and stir 5 min.
- or until chicken is evenly browned.
- Add remaining dressing along with the peppers, onions and garlic; cook 3 min.
- or until vegetables are crisp-tender, stirring occasionally.
- Add rice, saffron, paprika and bay leaf; cook and stir 1 min.
- Stir in broth.
- Bring to boil.
- Place skillet in oven.
- Bake 20 min.
- or until rice is tender and no liquid remains.
- Remove from oven.
- Stir in peas; cover.
- Let stand 5 min.
- Remove and discard bay leaf.
- Fluff rice mixture with fork before serving.
italian dressing, chicken thighs, chorizo, red pepper, onion, garlic, longgrain white rice, saffron, paprika, bay leaf, chicken broth, frozen peas
Taken from www.kraftrecipes.com/recipes/paella-chicken-chorizo-178939.aspx (may not work)