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Chicken Chorizo Paella

Hold on to that left-over paella, folks! Dini shows us how to repurpose paella for a delicious breakfast.

Ingredients

  • 2 tablespoons olive oil
  • 6 ounces chorizo (spicy or mild), small dice
  • 1 medium onion, small dice
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
  • 1 1/2 cups shredded carrots
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons paprika
  • 2 cups jasmine rice
  • 4 cups vegetable stock
  • Zest and juice of 2 lemons
  • 1/2 cup kalamata olives, roughly chopped
  • To serve:
  • 1/4 cup scallions, thinly sliced
  • 1/2 cup parsley, chopped

Steps

  1. Heat the olive oil in a heavy-bottomed pot, and saute the chorizo and onions until golden brown, 5 minutes. Add the carrots, chicken and spices and saute another few minutes until chicken is partially cooked.
  2. Add in remaining ingredients and mix together. Bring to a boil and immediately lower to a simmer. Cook covered 20 to 30 minutes until the rice is cooked through and all the stock has been absorbed. Serve hot.

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