This is a very easy recipe by Chef Hosea featured on "Top Chef" that is full of flavor. This colorful dish is very versatile so play around with some of your favorite meats and veggies to make your own signature dish. For best results, use a short grain rice such as valencia, bomba, or arborio to keep the dish from being gummy or creamy.
2 chicken breasts cut into medium dice
1-2 chorizo sausages sliced
½ cup olive oil
1 yellow onion diced
1 yellow red & green bell pepper cut into strips or coarse chop
4 cloves minced garlic
½ tsp. saffron
1 ½ cup short grain rice
3 cups chicken stock or GF
chicken broth
12 large or 20 medium shrimp peeled & deveined
1 tsp.
flat leaf parsley chopped
½ tsp. minced thyme
1
tsp. oregano
3 tsp. chopped scallions
salt
& pepper to taste
1. Season chicken
with salt and pepper and place in a large pan with chorizo and 2 TBSP of olive
oil to brown over medium heat.
2. Reduce heat a
little and add bell peppers and onions. Cook for 5 minutes.
3. Stir in the
garlic, saffron, rice, and broth. Reduce heat to low, cover and let simmer
until rice is al dente: about 20 minutes.
4. Add shrimp, herbs,
and scallions. Cook for 5 minutes until shrimp are pink and broth has been
absorbed. Season with salt and pepper if desired and serve immediately.
back to gluten free