Chicken and Chorizo Paella

This easy version of "Chicken and Chorizo Paella" is a variation on the traditional Spanish rice dish that features both chicken and chorizo sausage mixed in with rice, peas and tomato. This amazing recipe is easy to do and can be made for weeknight or weekend dinner.

This chicken and chorizo paella recipe sounds like it would take a lot of time, but it is a fairly easy recipe to do. Some of the ingredients you will need for the chicken and chorizo paella recipe include boneless skinless chicken breasts cut into two inch chunks, all purpose flour, vegetable oil, finely chopped onion, finely chopped garlic, chorizo sausage cut into 1/4 inch thick rounds, long grain rice, chicken broth and diced tomatoes. To start sprinkle the chicken with salt and dredge in flour. Warm some oil in a large, deep nonstick skillet over medium high heat. Cook chicken until browned on all sides.

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Rice is usually rinsed before cooking to remove the excess starch. Rice that is produced in the United States is usually fortified with vitamins and minerals, and rinsing will result in a loss of nutrients. Rice may be rinsed repeatedly until the rinse water is clear to improve the texture and taste. Rice may also be soaked to decrease the cooking time, minimize exposure to high temperature, and reduce stickiness. For some rice varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains. Rice may be soaked for 30 minutes up to several hours. Brown rice may be soaked in warm water for 20 hours to stimulate germination. This process, called germinated brown rice activates enzymes and enhances amino acids including gamma aminobutyric acid to improve the nutritional value of brown rice.

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