Smoked Tomato Chicken Paella
This delicious recipe for Smoked Tomato Chicken Paella pairs perfectly with Fog Vineyards 2022 Zinfandel.
Servings
8
Prep
25m
Cook
1h
Ingredients
- 1 Cup(s) Hickory or apple wood chips
- 5 Plum tomatoes, each cut into 6 lengthwise wedges
- 4 Ounce(s) Chorizo sausage, cut into 1/4-inch slices (1 cup)
- 1 Pound(s) Boneless skinless chicken thighs, cut into 1/2-inch pieces
- 1 Cup(s) Chopped onion
- 1 Cup(s) Chopped red bell pepper
- 2 Tablespoon(s) Finely chopped seeded serrano pepper
- 1 Tablespoon(s) Finely chopped garlic
- 1 Tablespoon(s) McCormick Gourmet™ Organic Smoked Paprika
- 1 Teaspoon(s) McCormick Gourmet™ Organic Crushed Rosemary
- 1 Teaspoon(s) Salt
- 1/4 Teaspoon(s) McCormick® Coarse Ground Black Pepper
- 1 Cup(s) Medium grain rice
- 2 Cup(s) Original chicken stock
- 1 Tablespoon(s) Chopped fresh parsley
Directions
1. Soak wood chips in enough water to cover for 1 hour. Drain. Place 10-inch cast-iron skillet on one side of grill to preheat. Fill smoker tray with wet wood chips. Place smoker tray on grill rack on other side of grill. Close lid.
2. Heat grill on high heat about 10 minutes or until smoke appears from chips. Reduce heat to medium. Place tomatoes on grill rack. Close lid. Smoke tomatoes for 5 minutes. Remove from grill. Reserve 12 tomato wedges. Coarsely chop remaining tomatoes.
3.. Increase heat to high. Add chorizo to preheated skillet; cook and stir 3 minutes or until lightly browned. Remove from skillet. Set aside. Add chicken; cook and stir 3 minutes or until lightly browned. Add onion and bell pepper; cook and stir 3 minutes. Add serrano pepper, garlic and chopped smoked tomatoes; cook and stir 2 minutes. Add smoked paprika, rosemary, salt and pepper.
4. Stir in rice, stock and reserved chorizo until well mixed. Place smoked tomato wedges on top of rice mixture. Using pot holders, carefully cover pan tightly with foil. (Pan will be very hot.) Reduce heat to low. Close lid. Cook 30 minutes or until rice is tender and all of the stock has been absorbed. Sprinkle with parsley. Using pot holders, carefully remove pan from grill.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
