Quick Chicken Paella

Quick Chicken Paella

3

"Chunks of chicken and chorizo slices are cooked with a colorful blend of veggies until just done, then blended with white rice and broth for a quick and tasty weeknight dinner."

Ingredients

25 m {{adjustedServings}} servings 307 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 760 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in large nonstick skillet over medium-high heat and cook chicken and chorizo, stirring frequently, 8 minutes or until chicken is almost done.
  2. Stir in Recipe Ready Mixed Vegetables and taco seasoning and cook, stirring occasionally, 5 minutes or until vegetables are tender.*
  3. Stir in prepared rice and chicken broth; heat through. Season, if desired, with salt and pepper.

Footnotes

  • *Cook chicken to an internal temperature of 165 degrees F as measured with a food thermometer.
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Reviews

3
  1. 7 Ratings

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So easy, So good, So fast! Made this when I had a group of folks at my house for a Pot Luck Forth... Everyone loved it and I passed the recipe on to my daughter with a brand new 6 week old baby...

The spice and flavor of the taco seasoning was really yummy. Will definitely make again and on a regular basis.

I liked it and may make it again. I did have to modify it because I did not have the rice, that it called for. I made rice with homemade chicken stock. I also did not have the veggies that it ca...