1 teaspoon oregano
1 tablespoon paprika
½ teaspoon salt
¼ teaspoon pepper
2 boneless, skinless chicken breasts
¼ cup olive oil
½ lb. chorizo sausage, sliced
4 garlic cloves, minced
1 large onion, diced
1 (16-ounce) can stewed tomatoes, drained (juice reserved)
¾ cup brown rice
1 teaspoon saffron threads
1 ½ cups warm water
4 jumbo shrimp, peeled, leaving tails on
½ cup sweet peas, frozen and thawed
¼ cup fresh parsley, chopped
An Oldways recipe developed by Karen Mansur, of the Oldways Whole Grains Council. Fotolia photo.
Traditionally, paella is made with white rice, but by switching to brown rice, you get great texture and a boost of nutrition. This Spanish-inspired one-pot meal has chicken, chorizo and shrimp, but the scene-stealer in this recipe is the saffron. Its tantalizing scent and warm flavor lend a richness to the dish that makes it unforgettable.
Links
[1] https://wholegrainscouncil.org/grain/rice