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Time needed: 1 hour.
Makes: 4 Servings
2 tablespoons butter
3 tablespoons vegetable oil
½ cup chorizo, cut into thick diagonals
½ cup red onions, diced
2 tablespoons garlic, minced
½ cup red bell peppers, sliced into strips
¾ kilo chicken thigh fillet, skin-on
½ cup sliced mushrooms
½ cup carrots, sliced into diagonal pieces
½ cup canned water chestnuts, sliced
2 cups short-grained rice
3 cups chicken broth
Broth from Vienna sausages
1½ cups evaporated milk
1 cup all-purpose cream
½ cup green peas
2 cups Vienna sausage, chopped
1 cup pineapple chunks
Salt, to taste
Ground black pepper, to taste
Season chicken thighs generously with salt and ground black pepper.
In a large wide pan/paella pan, sear the chicken thighs in the butter and oil until skins are crispy. Remove from pan and set aside.
In the same pan, sauté the chorizo slices, red onion, and garlic until the chorizo releases oils. Add the mushrooms and carrots and continue sautéing.
Add the rice and allow to toast and get coated in the oils. Mix in chicken broth, Vienna sausage broth, evaporated milk, and cream.
Spread the rice into an even layer throughout the pan and arrange the chicken thigh pieces on top. Cover and cook on medium-high heat for about 30 minutes to create the crust. Gently mix the top of the rice and add the water chestnuts, Vienna sausages, green peas, pineapple chunks, and red bell pepper on top. Cover again, lower heat to medium, cover, and cook until rice is fully cooked.
Uncover, reduce temperature to low, and cook for another 10 minutes, or until the rice is dry.