Spicy Cuban Paella with Chorizo

This is paella with kick. Faster to make and a whole lot cheaper than most paellas, (no precious saffron or seafood needed) this one-disher is both intriguingly flavored and peppered with a kaleidoscope of colors. Absolutely perfect for casual entertaining - say after a game or for a Grey Cup party, but also easy enough to do on a weeknight.
Serves: 8
Prep Time: 30 min
Cook Time: 60 min

Ingredients

6 to 8 skinless boneless chicken thighs
or
4 skinless boneless breasts
3 1/2 cups chicken broth
2 white cooking onions or 1 large red onion, coarsely chopped
4 cloves garlic, chopped
1 jalapeno pepper including seeds, finely chopped
juice of 1 lime (optional)
213 ml can tomato sauce
or
1/4 cup tomato paste
1 tbsp dried thyme leaves
1 tbsp each of ground cumin and paprika
1 tsp each of allspice and salt
3 uncooked chorizo sausage or hot Italian or Andouille sausages
1 large sweet green pepper
4 ripe but firm tomatoes
1 1/2 cups long grain rice
1 cup coarsely chopped coriander or flat leaf parsley

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Trim any visible fat from chicken and set aside. Pour broth into a large wide saucepan and set over medium heat. Stir in onion, garlic, jalapeno, lime juice, tomato sauce, seasonings and salt. Once it comes to a boil reduce heat so mixture just simmers.

  2. Slice sausages into ½ inch (1 cm) pieces as best you can or remove casings and roll into ½ inch (1 cm) rounds. Add to the broth. Cover and simmer while preparing chicken and veggies.

  3. Meanwhile cut chicken into small pieces, no more than 1 inch (2.5 cm) wide. Coarsely chop green pepper and tomatoes. Then stir chicken, green pepper and tomatoes including juice into the mixture all at once. Increase heat so it comes to a boil, stir in the rice. Reduce heat to low. Cover and cook until rice is done as you like, a total of about 45 minutes. To prevent rice from sticking, stir gently every 15 minutes being sure to scrape the bottom of the pan. Stir in coriander and serve sprinkled with additional coriander if you like.

Nutrition Info

Per serving Amount
Calories365
Protein22 g
Fat12 g
Saturated Fat4 g
Carbohydrate42 g
Fibre3 g
Sugar8 g
Cholesterol66 mg
Sodium1171 mg
Per serving % Daily Value
Potassium19
Calcium7
Iron23
Vitamin A13
Vitamin C50
Vitamin B633
Vitamin B1218
Folate17
Zinc29