Brown Rice Chicken and Chorizo Paella

This Brown Rice Chicken and Chorizo Paella recipe is a healthier twist on the classic Spanish dish. Made with nutty brown rice, juicy chicken, and spicy chorizo, this paella is packed with flavor. The dish is also loaded with vegetables like bell peppers, onions, and peas, making it a wholesome and satisfying meal. The use of brown rice adds a nutty taste and chewy texture, while still maintaining the traditional flavors of a paella. This recipe is easy to make and is perfect for a family dinner or entertaining guests. Give it a try and enjoy a taste of Spain!

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 8 ounces chorizo, sliced
• 2 boneless, skinless chicken breasts, cut into small pieces
• 1 cup brown rice
• 2 cups chicken broth
• 1 teaspoon paprika
• 1/2 teaspoon saffron threads
• 1 cup frozen peas
• Salt and pepper, to taste
• Fresh parsley, for garnish

Directions

1. In a large paella pan or skillet, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic and sauté until soft and translucent.
3. Add the diced bell peppers and continue to sauté for another 2 minutes.
4. Add the chorizo slices and cook until browned and slightly crispy.
5. Push the chorizo to one side of the pan and add the chicken pieces to the other side.
6. Cook the chicken until browned and cooked through.
7. Add the brown rice to the pan and stir to coat it with the oil and juices.
8. Pour in the chicken broth, paprika, and saffron threads.
9. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
10. Simmer for 40-45 minutes, or until the rice is tender and the liquid has been absorbed.
11. Stir in the frozen peas and cook for an additional 5 minutes, until heated through.
12. Season with salt and pepper, to taste.
13. Garnish with fresh parsley before serving.

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