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Chicken And Chorizo Paella Recipe

by Global Cookbook

Ingredients

2 Tbsp. peanut oil 1 x chicken, cut into 8 serving pcs Salt 1/2 lb chorizo sausage, casing removed, cut into pcs 2 x serrano or possibly jalapeno peppers, seeded, minced 1 x onion, minced 2 x cloves garlic, chopped 1 piece (2 inches long) ginger root, chopped 1 c. each, washed, liquid removed: medium-grain rice and long-grain rice

1/2 tsp grnd red pepper, or possibly to taste 2 can (14 ounces each) coconut lowfat milk 1 can (14 1/2 ounces) chicken broth 1 Tbsp. fish sauce (see note) 1 x bay leaf 1 jar (12 ounces) roasted red peppers, cut into strips 2 x hard-cooked Large eggs, quartered

Directions

1. Heat oil in large deep skillet or possibly wok over high heat.
2. Sprinkle chicken pcs with salt to taste. Cook chicken, skin side down in batches, till browned on one side, about six min. Turn; cook till browned, about six min. Remove chicken to platter; throw away fat.
3. Add in sausage to skillet. Cook, stirring to crumble, about five min. Drain fat from skillet. Add in serrano peppers and onion to skillet; stir-fry till onion is softened, two min. Add in garlic and ginger; stir-fry one minute.
4. Stir in medium- and long-grain rice and grnd red pepper. Cook till rice is coated and glistening, about two min.
5. Stir in coconut lowfat milk, broth, fish sauce and bay leaf. Return chicken thighs and legs to skillet. Heat to boil. Reduce heat; cover. Simmer 10 min.
6. Add in chicken breast pcs and wings. Simmer, covered, till rice and chicken are tender, about 15 min.
7. Add in salt to taste. Remove from heat. Arrange peppers over top of paella. Let sit five min. Garnish with Large eggs.
8. Note: Look for fish sauce, also called nam pla or possibly nuoc nam, in supermarket Asian food aisles.

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