Lunch: Paella-Style Chicken and Rice Recipe | Myrecipes

Recipe by Elaine Johnson You can get a jump on the prep before you leave home. If you pack the chicken and shrimp frozen in your cooler, they'll keep longer.

Ingredients

1 small onion
1 green bell pepper
1 cup pimento-stuffed green olives
1/2 pound Spanish chorizo or andouille sausage
1 1/2 pounds boned, skinned chicken thighs
1 1/4 teaspoons kosher salt, divided
2 1/2 teaspoons smoked paprika, divided
3 tablespoons olive oil, divided
1 fennel bulb with feathery greens
3 large garlic cloves, minced
1/4 teaspoon saffron threads
1 can (14 1/2 oz.) diced tomatoes
2 cups Arborio rice
3/4 cup Spanish fino sherry or other dry sherry
1 can (14 1/2 oz.) reduced-sodium chicken broth
8 ounces thawed frozen shelled and deveined cooked small shrimp (70 to 110 per lb.)

Instructions

Chop onion and bell pepper and put in an airtight container. Put olives in a container. Thinly slice chorizo and package airtight. Cut each chicken thigh into 3 pieces, toss with 1/2 tsp. each salt and paprika, and package airtight. Chill ingredients.

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