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Weekday Paella
Recipes
Weekday Paella
6 servings
20 minutes total

Ingredients

  • 2 links fresh chorizo sausage (6–8 oz)
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 2 tablespoons canola oil
  • 1 package frozen pepper stir-fry (sliced bell peppers and onions; 14–16-oz)
  • 1 teaspoon chopped garlic
  • 2 cups water
  • 2 (5-gram) packets sazón with azafrán seasoning
  • 1 teaspoon chili powder
  • ¼ cup dry white wine (or chicken broth)
  • 1 lb peeled/deveined large shrimp, tails removed
  • ½ cup frozen green peas
  • 2 ½ cups instant rice

Steps

    1. Preheat large stockpot on medium-high 2–3 minutes. Cut chorizo and chicken into bite-size pieces (wash hands).Place oil in pot, then add chorizo and chicken; cook 3 minutes, stirring occasionally, or until chorizo and chicken have browned.
    2. Stir in peppers and onions and garlic; cook 2–3 minutes, stirring occasionally, until vegetables begin to soften. Stir in water, sazón seasoning, chili powder, and wine; cover and bring to a boil.
    3. Stir in remaining ingredients and boil 1 minute. Reduce heat to medium-low; cover and simmer 5–6 minutes, until rice is tender, chicken is 165°F, and shrimp are pink and opaque. Serve.

Amount per ⅙ recipe serving: Calories 430, Total Fat 13g, Sat Fat 3g, Trans Fat 0g, Chol 140mg, Sodium 830mg, Total Carb 39g, Fiber 2g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 38g, Vitamin D 6%, Calc 4%, Iron 30%, Potassium 6%