Description
Chicken and Chorizo Paella is a flavorful Spanish dish that combines tender chicken, spicy chorizo, and seasoned rice. Perfect for dinner parties, family meals, or any occasion, this one-pan dish will impress your guests with its bold, savory flavors.
Ingredients
Scale
For the Brownies:
- 1 lb bone-in, skinless chicken thighs (cut into bite-sized pieces)
- 1/2 lb chorizo sausage (casings removed and sliced into rounds)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 1 1/2 cups short-grain paella rice (or Arborio rice as a substitute)
- 4 cups chicken broth
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads (optional, for authentic flavor)
- 1 teaspoon ground turmeric (for color)
- 1 cup frozen peas (or fresh if preferred)
- Salt and pepper to taste
- Fresh lemon wedges for garnish
- Fresh parsley (chopped for garnish)
Instructions
- Cook the Chicken and Chorizo: Heat the olive oil in a large skillet or paella pan over medium-high heat. Add the chicken pieces and cook for 5–7 minutes, until browned. Remove the chicken and set aside. In the same pan, cook the chorizo for 3–4 minutes until it releases its oils and crisps up. Set the chorizo aside with the chicken.
- Sauté the Vegetables: In the same pan, sauté the diced onion for 2–3 minutes, then add the garlic and cook for another 30 seconds. Stir in the paprika, turmeric, and saffron (if using) for added flavor.
- Add the Rice and Broth: Stir in the rice and coat with the oil and spices for 1–2 minutes. Add the chicken broth and bring to a simmer. Reduce the heat and cook uncovered for 15 minutes. Avoid stirring to create the crispy bottom.
- Add the Chicken, Chorizo, and Peas: Once the rice has absorbed most of the liquid, add the cooked chicken and chorizo back to the pan along with peas. Cover and cook for another 5–7 minutes until the rice is fully cooked and the liquid is absorbed.
- Serve and Garnish: Let the paella rest for a few minutes before garnishing with fresh parsley and lemon wedges. Serve hot and enjoy!
Notes
- Chorizo variations: Feel free to use mild or spicy chorizo depending on your spice tolerance.
- Vegetable substitutions: If you don’t like peas, swap them with bell peppers or artichokes for a new take on the dish.
- Rice substitution: You can substitute Arborio rice for paella rice if needed, but the texture may vary slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Chicken and Chorizo Paella, Spanish Paella, Chicken Paella Recipe, Chorizo Rice Paella