To prepare paella is to continue the trial and error that has occurred for generations. This delicious blend of chorizo, spicy sausage and chicken thighs tossed in your Carolina Cooker® Discada will have 'em coming back for seconds - every time.
Ingredients
- 1 pound chorizo
- 4 to 6 pieces bone-in, skin-on chicken thighs
- 1 large white onion, diced
- 1 tablespoon garlic, chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 1/2 cups long-grain rice
- 1 32-ounce container of chicken stock or broth
- Salt
- Black pepper
- 1 red bell pepper, diced
- 2 to 3 bay leaves
- 1 tablespoon ground turmeric, optional
- Green onions to taste
- Olive oil, to season discada
Directions
- Over medium heat, add a quarter cup of olive oil to the Carolina Cooker® discada. Spread to cover the entire cooking surface.
- Add chopped onions and garlic. Stir to combine. Once onions caramelize, arrange chicken, skin side down in a circle around the onions.
- Season the top of the chicken with salt and pepper. While the chicken cooks, add chorizo to the onions. Sprinkle cumin and coriander over mixture and chicken thighs.
- Stir the chorizo and onions to prevent burning. Watch for the chicken skin to reach a golden brown color, then flip over. Add long-grain rice to the chorizo and onion mixture. Toss together well. If adding turmeric, stir it in here with the rice.
- Once you've flipped all your chicken, add bay leaves and chicken broth last to simmer for 15-20 minutes. Ensure chicken has cooked all the way through. Cover your discada to help seal in flavors.
- Turn down the heat and garnish with diced bell pepper and green onions to taste.
