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–+ servings
Hillshire Farm, Target, Sausage, Shrimp, Chicken

Quick and Easy Skillet Paella

Chef Dennis Littley
What could be better than a quick and easy skillet paella recipe? One-pan Cooking and a restaurant-style meal on your table in no time. Now that's a dinner your family will love!
5 from 7 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Entree
Cuisine Spanish
Servings 4
Calories 707 kcal

Ingredients
  

  • 8 large shrimp 16-20 count - peeled and deveined
  • 4 chicken thighs bone in, skin on
  • 6 ounces smoked chorizo sliced
  • 1 cup baby green peas frozen or fresh
  • ½ onion diced diced
  • ½ cup red bell peppers diced
  • 2 cloves garlic finely diced
  • 2 tablespoons cilantro finely chopped
  • 2 tablespoons blackening seasoning (cajun seasoning)
  • 1 teaspoon saffron or more if desired
  • 3 cups chicken broth
  • 1 ¼ cup short grain rice
  • 2 tablespoons olive oil

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Instructions
 

  • Season skin side of chicken thigh with your favorite blackening seasoning. (make it as spicy as you like)
  • In a large skillet over medium high heat, add two tablespoons of olive oil, then place seasoned chicken thighs, seasoning side down into pan.
  • Allow chicken to get crusty and blackened before turning over (about 5 minutes)
  • Turn over chicken thighs and allow to cook for 3-4 additional minutes, then remove from pan.
  • Drain any excess oil, leaving only enough in the pan to lightly sear veggies.
  • Add diced peppers (reserve 1 tablespoon of diced peppers for garnish), onions and garlic into pan. Sauté for about 2 minutes.
  • Add rice to pan and stir allowing rice to be coated and continue to sauté for a minute or two. (don't let the rice get brown)
  • Add in 2 cups of chicken stock and saffron, mixing well.
  • Place chicken thighs on top of rice and cover. Simmer over low heat for 15 minutes (or until liquid has been absorbed)
  • At this point, remove the chicken thighs and add one more cup of chicken stock to rice, stirring well.
  • Add shrimp on top of rice and continue to simmer for 5-7 minutes.
  • Remove shrimp from pan, and add in smoked chorizo, peas and 1 tablespoon of cilantro.
  • Place chicken and shrimp back on top of mixture and allow to simmer until all the liquid has been absorbed.
  • Place on a large serving platter and garnish with reserved diced peppers and chopped cilantro.

Nutrition

Calories: 707kcalCarbohydrates: 63gProtein: 38gFat: 32gSaturated Fat: 8gCholesterol: 169mgSodium: 1372mgPotassium: 728mgFiber: 4gSugar: 8gVitamin A: 1023IUVitamin C: 54mgCalcium: 72mgIron: 7mg
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