Chorizo and Chicken Paella with Salad

Chorizo and Chicken Paella

 Ingredients 

3 tbsp + 1 tbsp Mason Orphee Organic Extra Virgin olive oil*
2 chicken hindquarters, deboned and cubed*
2 Askew’s Own Chorizo sausages
2 tsp McCormick Smoked paprika
Salt and freshly ground black pepper to taste
1 large yellow onion, diced 
1 large red bell pepper, seeded & diced*
5 cloves garlic, minced
1 796 ml can Muir Glen Fire Roasted tomatoes*
1/4 cup dry white wine
3 1/3 cups Campbell's chicken broth*
1 1/2 tsp McCormick’s turmeric
Pinch McCormick’s saffron
2 cups Lundberg Arborio rice
1 cup Green Giant frozen green peas
1/4 cup sliced Mezzetta green olives
1/4 cup freshly chopped parsley
Lemon wedges for garnish

 Directions

Heat 3 tbsp oil in a large cast iron skillet. Add in the chicken, paprika, pinch of salt and pepper. Brown the chicken on all sides Take. Add in the chorizo and brown on both sides, remove from pan, slice and set aside with the chicken.

Lower the heat and add 1 tbsp olive oil and sauté the onion and peppers until softened. Add in the garlic and sauté for 1 minute.

Add in the white wine and deglaze the pan. Using a wooden spoon, scrape off the bits that were on the bottom of the pan. Allow the alcohol to cook off and liquid reduce, about 3 minutes.

Stir in the diced tomatoes, chicken broth, pinch of saffron, and turmeric. Add back in the chorizo and chicken. Bring to a gentle boil.

Once the liquid is gently boiling, carefully add in the rice and stir. The rice should be covered in liquid. Lower the heat and cover and cook undisturbed for 20 minutes. 

When the liquid has been fully absorbed add in the peas and olives, mix together. Garnish with freshly chopped parsley and serve with lemon wedges on the side.

 Credit: Get with the Iron Cast
*In Sale Flyer November 8-14

Cucumber Tomato Avocado Salad

Ingredients  

1 large English cucumber *
1 small red onion thinly sliced
1-pint halved cherry tomatoes
2 medium avocados*
1/3 cup crumbled Saputo feta cheese*
1/4 cup chopped fresh cilantro or dill 

Dressing 

3 tablespoons fresh lime juice 
1 tablespoon Mason Orphee extra-virgin olive oil*
2 teaspoons Onyx honey
3 cloves minced garlic 
1/2 teaspoon kosher salt
1/2 teaspoon black pepper 

In a large measuring cup, whisk together the dressing ingredients: Lime juice, olive oil, honey, garlic, salt, and pepper.

In a bowl, place the cucumbers, tomatoes, avocado, half of the feta, cilantro and the red onion. Pour the dressing over the top, then stir very gently to combine. Sprinkle the remaining feta over the top. 

 Credit: Well Plated
*In Sale Flyer November 8-14