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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Skillet Chicken & Chorizo Paella   
    Categories: Poultry, Vegetables, Pork, Rice, Herbs   
         Yield: 6 Servings   
       
       1/2 ts Saffron threads   
     3 1/4 c  Chicken broth; divided   
         1 tb Olive oil   
         6 oz Dry-cured Spanish chorizo;   
              - in 1/4" slices   
         1 lb Boned, skinned chicken   
              - thighs; in 1 1/2" pieces   
       1/2 ts Black pepper   
     1 1/2 ts Kosher salt; divided   
       3/4 c  Chopped yellow onion   
         1 sm Red bell pepper; fine chop'd   
         1 tb Minced garlic   
       1/2 ts Dmoked paprika   
    14 1/2 oz Can diced tomatoes; w/juices   
     1 1/2 c  Uncooked short-grain white   
              - rice (bomba or arborio)   
         1 c  Thawed sweet peas   
              Chopped fresh flat-leaf   
              - parsley   
              Lemon wedges   
       
     Stir together saffron and 1/4 cup of the broth in a   
     small bowl. Let stand at room temperature at least 15   
     minutes or up to 1 hour.   
        
     Meanwhile, heat oil in a 12" cast-iron skillet over   
     medium-high. Add chorizo; cook, stirring occasionally,   
     until lightly browned, about 2 minutes. Using a slotted   
     spoon, transfer chorizo to a plate lined with paper   
     towels; reserve drippings in skillet. Add chicken,   
     pepper, and 1 teaspoon of the salt to skillet; cook over   
     medium-high, stirring occasionally, until lightly   
     browned but not fully cooked, about 7 minutes. Using   
     slotted spoon, transfer chicken to plate with chorizo.   
     Do not wipe skillet clean.   
        
     Add onion and bell pepper to skillet; cook over   
     medium-high, stirring occasionally, until tender, about   
     5 minutes. Stir in garlic and smoked paprika; cook,   
     stirring constantly, until fragrant, about 1 minute.   
     Stir in tomatoes and rice; cook, stirring constantly,   
     until liquid is almost fully absorbed, about 2 minutes.   
     Carefully stir in saffron mixture and remaining 3 cups   
     broth and 1/2 teaspoon salt; bring to a simmer over   
     medium-high.   
        
     Return chorizo and chicken to skillet, stirring lightly   
     to partially cover with rice; sprinkle mixture with peas   
     (do not stir peas in). Cook, uncovered and undisturbed,   
     over medium-low, rotating skillet occasionally to evenly   
     distribute heat, until chicken and rice are tender and   
     liquid is almost fully absorbed, about 20 minutes.   
     Remove from heat; cover and let stand at room   
     temperature until liquid is fully absorbed, about 5   
     minutes.   
        
     Garnish with parsley and lemon wedges.   
        
     Makes: 6 servings   
        
     By: Melissa Gray   
        
     RECIPE FROM: https://www.foodandwine.com   
        
     Uncle Dirty Dave's Archives   
       
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