Print

Chicken and Chorizo Paella Verde

A super-flavorful twist on traditional paella with a roasted tomatillo verde sauce making tender chicken thighs, Spanish chorizo, and plump grains of Arborio rice ultra-happy.
Course Main Course
Cuisine Spanish
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 servings
Author Kim Peterson

Ingredients

ROASTED TOMATILLO VERDE

  • 1 ½ lb tomatillos, husked and rinsed (10-12)
  • ½ large Vidalia or Spanish onion, quartered
  • 1 poblano pepper
  • 1 jalapeño pepper (optional
  • 4-6 garlic cloves, unpeeled
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black ground pepper
  • Juice and zest from 1 large lime
  • ½ cup fresh cilantro or parsley, packed
  • 2 teaspoons honey

PAELLA

  • 1 tablespoon olive oil
  • 1 lb Spanish chorizo, cut into ½-inch dice
  • 2 lbs boneless, skinless chicken thighs, trimmed and cut into 1 ½-inch chunks
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 onion, diced (about 2 cups)
  • 1 red bell pepper, diced (about 1 cup)
  • 4 garlic cloves, minced (about 1 tablespoon)
  • 2 cups arborio rice
  • ½ cup dry white wine
  • 4 cups chicken stock
  • 1 cup frozen peas, thawed
  • 1 cup fresh cilantro, chopped
  • 1 lime, zest and juice
  • Lime wedges for garnish

Instructions

ROASTED TOMATILLO VERDE

  1. Preheat oven to 400°F. On a rimmed baking sheet, toss tomatillos, onion, peppers, and garlic with olive oil, salt, and pepper. Roast 20-25 minutes. Let vegetables cool enough to peel garlic and remove seeds and charred skin from the peppers. Transfer all to a blender or food processor, including accumulated juices and oil. Blend until smooth (be sure to leave an opening for steam to escape when blending hot ingredients). Next, blend in lime juice, zest, cilantro, and honey. (Can be made 2 days ahead. Cover and chill.)

PAELLA

  1. Preheat the oven to 350°F. Heat olive oil in a large, high-rimmed sauté pan over medium-high heat. Add the chorizo and cook until crisp and fat is rendered, about 5 minutes. Remove the chorizo to a paper towel lined dish. In a medium bowl, toss the chicken with the cumin, salt and pepper. Add the seasoned chicken thighs to the same pan. Brown on each side 3-4 minutes. You may have to cook the chicken in batches; don’t overcrowd the pan. Transfer chicken to an earthenware casserole or 13x9 baking dish. Mix drained chorizo and ¼ cup verde sauce in baking dish with the chicken. Set aside.
  2. Add the onion and bell pepper to same sauté pan and cook until softened, about 5 minutes. Add garlic and stir 1 minute. Mix in rice, and stir 1 minute more. Pour in wine to deglaze bottom of pan. Stir until wine is absorbed. Add 2 cups broth and 1 cup verde sauce, and stir to combine. Cook until liquid is mostly absorbed, stirring frequently, 8-10 minutes. Add the remaining 2 cups broth and 1 more cup of verde sauce. Once bubbling, cover with heavy duty foil and transfer to preheated oven. Bake 30 minutes. Remove the foil, stir in another ½-1 cup verde sauce. Cover again with foil and bake 10-15 minutes longer. Remove from oven, and stir in peas, cilantro, lime zest, and juice. Drizzle the top with remaining verde sauce, or pass around in a separate bowl, and serve.