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Chicken and Chorizo Paella

2 Tbsp. The Spice Hunter Sweet Paprika
The Spice Hunter Garlic Herb Sensation Fresh Twist Grinder
1 pound boneless, skinless chicken breasts
2 Tbsp. olive oil
2 links Chorizo sausage, cut into 1/2 inch slices on the diagonal
1 small onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
2 cloves garlic, chopped
freshly ground black pepper to taste
1 cup short or medium-grain rice
1 pinch The Spice Hunter Spanish Mancha Saffron Strands
2 The Spice Hunter Organic Bay Leaves
1 ½ cups chicken broth
1 ½ cups water
1½ cup frozen peas, thawed
1 (16 oz.) can whole tomatoes, drained and crushed by hand

Cut chicken into bite size pieces. Coat chicken with paprika and grind Garlic Herb Sensation Fresh Twist Grinder over chicken to season. Heat oil in a large skillet over medium heat. Brown the chicken then add the Chorizo and cook until both are tender. Remove the chicken and Chorizo to a platter. Add the onion, bell peppers, and garlic to the skillet then sauté for a few minutes until vegetables begin to soften. Season with Garlic Herb Sensation Fresh Twist Grinder and freshly ground black pepper. Add rice to the skillet and mix with vegetables, then add saffron, bay leaves, chicken broth, water and tomatoes. Bring to a boil and simmer for 10 minutes. Mix in the chicken and Chorizo then simmer for 10-15 minutes more or until rice is al dente. Place peas on top of paella and simmer for another few minutes, until the paella looks fluffy and moist. Garnish suggestions: parsley and lemon or lime wedges.