One-Pot Chicken, Shrimp and Rice with Chorizo
- 2 pounds chicken thighs boneless, sliced into 1-inch pieces
- 1 pound shrimp extra-large, cleaned and peeled
- salt to taste
- smoked paprika
- garlic powder
- olive oil
- 3/4 cup onion
- 4-6 cloves garlic minced
- 3/4 cup red and yellow bell pepper mixed
- 1 Fresno pepper seeded and minced (optional)
- 1 jalapeño pepper seeded and minced (optional)
- 1 7-ounce link Spanish chorizo, sliced thin
- 3 Roma tomatoes diced
- 4 cups low-sodium chicken broth plus more as it cooks
- 1 cup dry white wine
- 2 teaspoons chicken bouillon granules or chicken base, to taste
- 1 teaspoon saffron
- 2 bay leaves
- 2 cups arborio rice or arroz bomba
- 1/2 cup diced carrots or peas, optional
- For the Garnish
- Chopped parsley
- Chopped cilantro
- lemon wedges
- hot sauce
- Artisan-Style bread
This is my home-cooked version of chicken, shrimp and rice cooked over a wood fire. This is a fairly easy way to learn on how to prepare a paella-style dish. There are many variations, some simple and others quite elaborate. The directions below are for stovetop cooking, but if you get the chance to use your outdoor grill, you should try it.
In my opinion, an electric stove top, which is what I have, is not the best for large pans like a paella pan. An outdoor grill or even a gas stove top works much better. As a matter of fact, you could even finish cooking the dish in the oven if you wanted to. I will be trying that next time I prepare it. I will say that the wood fire method does require you to more attentive to the whole cooking process. You must make sure the fire is burning evenly and is always hot enough.
All in all, it was a very enjoyable experience for me. My husband and I really enjoy grilling and cooking together any chance that we get. I am really hoping down the line, he will surprise me with a home cooked meal from all the tips he has picked up from hanging out with me. Now who is daydreaming??
Partially cooking the shrimp ahead of time will ensure that it is cooked all the way through. It is added toward the end of the cooking time, so it is just right and not overcooked. If you wanted to finish cooking in the oven, bring the dish to a simmer, cover with foil and cook in a 350-degree oven for 30 to 35 minutes or until most of the broth is absorbed. Remove foil, add shrimp. Cover loosely and return to oven for another 8 to 10 minutes or until shrimp is fully cooked. While cooking the rice, you may have to gently move it from the outer edges in. I found that the rice on the outside edge was not cooking as quickly and on the inside. Don’t stir it too much or the rice will release too much starch and become mushy.