Ingredients
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Key Ingredients
Make It
Step 1
Season chicken with paprika, salt and pepper.
Step 2
Heat oil in 15-inch paella pan or very large skillet over medium-high heat. Add chorizo to pan; cook, stirring frequently, for 3 minutes or until browned. Transfer to a bowl.
Step 3
Add chicken to pan; cook, turning with tongs to cook all sides, for about 5 minutes. Transfer to bowl with chorizo.
Step 4
Add onion, tomato and garlic to pan; cook, stirring frequently, for 6 minutes or until onion is soft. Add 3 cups water, saffron mixture, melted fruit bar, wine and bouillon; bring to a boil over high heat. Sprinkle in rice, distributing evenly with spoon; top with bell peppers. Reduce heat to low; cover. Cook, without stirring, for 15 to 20 minutes or until most of the liquid has been absorbed.
Step 5
Add chicken and chorizo mixture, peas and remaining ¼ cup water. Cover; cook for 5 minutes or until rice has absorbed all liquid. Increase heat to high; cook for 30 seconds to toast/brown the rice on the bottom of the pan. Remove from heat, cover with foil and let sit for 5 minutes. Stir in parsley before serving.
