LOW-CARB CHICKEN & CHORIZO PAELLA
I was in Spain this summer and went low-carb upon my return. I was craving the Paella I made in a cooking class in Barcelona.For this recipe, I used chicken & Chorizo instead of the seafood and made "rice" out of cauliflower. I am thrilled with out well it turned out! As with all Paella recipes, it is the patient "layering" of flavors that makes it so yummy.
Provided by amandaeg
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Brown chorizo until crispy. Remove with slotted spoon leaving fat in the pan. Toss chicken with paprika, cumin, salt, & pepper. Cook in chicken in chorizo fat until cooked through. Remove from pan and set aside with chorizo.
- Add onion and pepper, cook until tender. Add tomatoes and garlic and continue cooking, scraping up brown bits as they form. Salt & pepper to taste.
- This mixture will begin to look brown and thick, (this is important for flavor) - add chicken broth and saffron and continue stirring until liquid is reduced and thickened slightly. Add chorizo, chicken & cauliflower. Cook until cauliflower just tender - about 5 minutes.
Nutrition Facts : Calories 454.7, Fat 29.7, SaturatedFat 10.8, Cholesterol 100.2, Sodium 1451, Carbohydrate 12.8, Fiber 3.5, Sugar 5.3, Protein 33.6
CHICKEN AND CHORIZO PAELLA
This full-flavoured chicken and chorizo paella recipe allows you to make one dish and freeze a second. You'll have a delicious dinner tucked away for a rainy day, with minimal extra effort. Makes 2 meals, each serving 4. To freeze and reheat: Freeze half the paella in 2 freezer-proof boxes for up to 1 month. Thaw in the fridge for 24 hours or until completely thawed. Microwave in portions on high at 900W for 3-4 minutes, until piping hot.
Provided by English_Rose
Categories Low Cholesterol
Time 1h
Yield 2 4 portion servings
Number Of Ingredients 14
Steps:
- Heat 2 large, deep frying pans over a medium heat. When hot, divide the chorizo between the pans and cook, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside.
- Divide the chicken between the pans and cook for 3-4 minutes, stirring, until golden. Remove with a slotted spoon and set aside.
- Add 1 tablespoon olive oil to each pan, then divide the onions between them. Cook, stirring occasionally, for 6-8 minutes, until softened. Divide the garlic and paprika between each pan and cook for 1 minute. Divide the rice between them, stir to coat in the oil. Add half the hot stock to each. Simmer for 10 minutes, stirring occasionally.
- Return the chicken to the pans and divide the peppers, beans and tomatoes between the pans. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary.
- Season and stir the chorizo and parsley into each pan. Divide 1 pan of the paella between 2 freezer-proof boxes, cool, label and freeze (see freezing tip).
- Continue to cook the other paella for 5 minutes or until the rice is just tender and most of the liquid has evaporated. Serve with lemon wedges to squeeze over.
Nutrition Facts : Calories 3315, Fat 143.8, SaturatedFat 43.9, Cholesterol 477.4, Sodium 3619.2, Carbohydrate 339.6, Fiber 16.6, Sugar 32.2, Protein 155.9
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