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Mushroom and Chicken Paella

Mushroom and Chicken Paella Recipe

  • 2 tablespoons extra-virgin olive oil
  • 2 or 3 bone-in, skin-on chicken thighs
  • 1 yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 bay leaf
  • ½ cup dried porcini, reconstituted in 2 cups hot water
  • 8 ounces fresh mushrooms, preferably mixed
  • 8 ounces chorizo, chopped
  • 1½ to 2 teaspoons pimenton (Spanish paprika; see Notes), or to taste
  • ½ cup dry white wine
  • ½ cup tomato sauce
  • 2 cups Spanish or Arborio rice
  • 4 to 6 cups chicken stock, preferably homemade 
  • Pinch saffron
  • Salt to taste
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 432kcal (22%)
Total Fat 18g (28%)
Saturated Fat 6g (28%)
Cholesterol 45mg (15%)
Total Carbohydrate 48g
Dietary Fiber 3g
Sugars 2g
Protein 16g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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