Spanish Chicken, Rice, Shrimp & Chorizo turned into a mock Paella

From My Carolina Kitchen

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, trimmed of excess fat & cut into 2 ½” inch pieces

Kosher salt

Freshly ground black pepper

1 medium yellow onion, sliced

1 red bell pepper, chopped

2 cloves of garlic, finely chopped

1 cup dry white wine

1 28-ounce can whole tomatoes, crushed & torn into pieces, including liquid

¼ teaspoon dried saffron, crumbled (optional)

1 cup long-grain white rice

¾ pound peeled & deveined wild caught shrimp (optional)

1 cup frozen green peas

¼ cup pimento-stuffed Spanish olives, cut in half

4 to 5 ounces Spanish chorizo, roughly diced (optional)

¼ cup flat-leaf parsley, roughly chopped + extra sprigs for garnish

Heat the oil in a large saucepan over medium heat. Pat the chicken dry with paper towels. Season with salt and freshly ground black pepper and cook until golden brown, 2 minutes per side.

Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, saffron, rice, salt, and freshly ground black pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes, or until 5 minutes before the rice is done. Stir in shrimp and continue to cook for 5 more minutes until rice & shrimp are done.

Stir the peas, olives, & chopped chorizo into the rice and chicken and cook, covered, until heated through, about 2 minutes. Spoon the chicken and rice into a platter or onto individual plates and sprinkle with the parsley. If desired, garnish with a sprig of parsley.

Adapted from Real Simple - serves 4

This delicious recipe brought to you by My Carolina Kitchen.