Yield: 24 portions
Portion Size: 1 cup paella

Olive oil 1/4 cup
Chicken breast, boneless, skinless, cut into 2-inch pieces 6 lb
Salt 3 tbsp
Black pepper, freshly-ground 1 tbsp
Chorizo sausage, 1/2-inch sliced 8 ea
Onion, yellow, 1/4-inch sliced 2 cups
Garlic, minced 1/2 cup
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained64144 602451-1/2 quarts
Chicken stock, reduced sodium 4 quarts
Saffron 1 tsp
Arborio rice 2 quarts
Scallions, 1/4-inch sliced 1 cup


  1. In a very large skillet or rondeau, heat olive oil over high heat. Season chicken pieces with salt and pepper and sear for approximately 6 minutes, stirring frequently, until golden brown. Remove chicken from pan and repeat process with chorizo. Hold cooked proteins in refrigerator.
  2. Reduce heat to medium and add onion and garlic. Saute until onion is translucent (do not brown).
  3. Add the RO*TEL®, chicken stock and saffron, scraping any brown bits off the bottom of the pan. Add the rice and stir gently.
  4. Bring the rice mixture to a boil, then reduce heat to low and simmer uncovered for 10 minutes.
  5. Add the chicken and sausage back to the pan and continue simmering until the liquid has been absorbed and the rice is tender.
  6. To make ONE SERVING: Place 1 cup paella on a plate, garnish with 1 tablespoon scallions and serve hot.
  7. CHEF'S NOTE: Don't worry about rice sticking to the bottom of the pan and browning slightly - this is a desired characteristic of paella.
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