Weeknight Paella
Equipment
- skillet 12-inch
Ingrediënten
- 2 tablespoons olive or vegetable oil
- 1 package 5.9 oz chicken-garlic rice and vermicelli mix
- 1 cup frozen bell pepper and onion stir-fry from 1-lb bag
- 1¾ cups chicken broth from 32-oz carton
- ¾ cup water
- 1 dried bay leaf
- 8 oz fully cooked chorizo sausage cut into bite-size pieces
- ½ cup frozen baby sweet peas
- 1 deli rotisserie chicken 2 lb, cut into 6 serving pieces
- 1 cup cooked deveined peeled medium shrimp thawed if frozen, tail shells removed
Instructies
- In 12-inch skillet, heat oil over medium-high heat.
- Add rice mix and stir-fry vegetables; cook 2 to Minutes, stirring constantly, until rice mix begins to brown.
- Stir in broth, water, bay leaf and seasoning packet from rice mix.
- Heat to boiling.
- Reduce heat to low; cover and simmer 5 minutes.
- Stir in sausage and peas.
- Add chicken.
- Heat to boiling over medium-high heat.
- Reduce heat to low; cover and simmer 10 minutes.
- Stir in shrimp.
- Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated.
- Remove bay leaf before serving.
Notes / Tips / Wine Advice:
Time-saver:
Chorizo is a spicy Spanish or Mexican pork sausage sold fully cooked or fresh. Using the cooked Spanish variety is definitely a time-saver, but you can use fresh Mexican chorizo instead. Just be sure to cook it thoroughly before adding to the recipe.
Nutritional Information
Calories: 440 kcal
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