E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken & Chorizo Paella Lodge Cast Iron | October 17, 2019 This easy chicken and chorizo paella makes a great party-sized meal. Packed with Spanish-inspired flavors, this one-pan meal is ready to serve in under an hour. Level Intermediate Prep Time 10 minutes Cook Time 40 minutes Serves 6-8 Cook it With Our Blacklock Skillet Ingredients 8 boneless, skinless chicken thighs 1 pound chorizo, sliced 4 cups chicken stock 1/2 teaspoon saffron, ground 2 teaspoons olive oil 1 white onion, diced 4 cloves garlic, minced 2 1/2 cups Arborio rice 1 cup frozen peas 2 teaspoons paprika 1 teaspoon salt 1 teaspoon pepper Directions Preheat oven to 400 degrees Fahrenheit. In a medium saucepan, heat chicken stock and saffron. Heat 14.5 inch Skillet over medium-high heat, 4-5 minutes. Season chicken on all sides with salt, pepper, and paprika. Sear chicken for 5-6 minutes per side. Remove from pan and set aside. Cook chorizo for 2-3 minutes, stirring often. Add onion and garlic and continue to cook until onion softens, 5-7 minutes. Stir in rice and add broth. Bring to a boil, stirring often. Add peas and top with chicken. Bake until liquid is absorbed and chicken is cooked through, 20 minutes. Serve and enjoy! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Roasted Root Veggies View recipe Cajun Shrimp 'n Grits With Cheddar Cornbread View recipe Buffalo Chicken Enchiladas View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken & Chorizo Paella Lodge Cast Iron | October 17, 2019 This easy chicken and chorizo paella makes a great party-sized meal. Packed with Spanish-inspired flavors, this one-pan meal is ready to serve in under an hour. Level Intermediate Prep Time 10 minutes Cook Time 40 minutes Serves 6-8 Cook it With Our Blacklock Skillet Ingredients 8 boneless, skinless chicken thighs 1 pound chorizo, sliced 4 cups chicken stock 1/2 teaspoon saffron, ground 2 teaspoons olive oil 1 white onion, diced 4 cloves garlic, minced 2 1/2 cups Arborio rice 1 cup frozen peas 2 teaspoons paprika 1 teaspoon salt 1 teaspoon pepper Directions Preheat oven to 400 degrees Fahrenheit. In a medium saucepan, heat chicken stock and saffron. Heat 14.5 inch Skillet over medium-high heat, 4-5 minutes. Season chicken on all sides with salt, pepper, and paprika. Sear chicken for 5-6 minutes per side. Remove from pan and set aside. Cook chorizo for 2-3 minutes, stirring often. Add onion and garlic and continue to cook until onion softens, 5-7 minutes. Stir in rice and add broth. Bring to a boil, stirring often. Add peas and top with chicken. Bake until liquid is absorbed and chicken is cooked through, 20 minutes. Serve and enjoy! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Roasted Root Veggies View recipe Cajun Shrimp 'n Grits With Cheddar Cornbread View recipe Buffalo Chicken Enchiladas View recipe
