Ingredients
14
ounces chorizo, cut into 1/2 inch slices on the diagonal
1
red bell pepper, chopped
1/4
tsp pimenton or paprika
2
cups short- or medium-grain rice
1
1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)
Coarse salt and freshly ground black pepper to taste
Directions
1.
Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
2.
Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.
3.
Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.
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