Classic Chicken Chorizo Paella
Classic Chicken Chorizo Paella
Ingredients
- 1/4 cup olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 ounces Spanish chorizo, sliced into 1/2-inch rounds
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 14.5-ounce can canned diced tomatoes, undrained
- 2 cups Arborio rice
- 1/2 teaspoon saffron threads, crumbled
- 1 teaspoon smoked paprika
- 4 cups chicken broth, hot
- 1 cup frozen peas
- 1 lemon, cut into wedges, for serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large paella pan or a wide, shallow skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
⏱️ 7 min
- 2
Add chorizo to the pan and cook until crispy and some of its fat has rendered, about 3-5 minutes. Remove chorizo from the pan and set aside with the chicken.
⏱️ 5 min
- 3
Reduce heat to medium. Add onion and red bell pepper to the pan and cook until softened, about 5-7 minutes. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Stir in the canned diced tomatoes, Arborio rice, saffron threads, and smoked paprika. Cook for 2-3 minutes, stirring constantly, to toast the rice slightly.
⏱️ 3 min
- 5
Pour in the hot chicken broth. Stir once to combine all ingredients. Bring to a simmer, then reduce heat to low. Arrange the reserved chicken and chorizo evenly over the rice. Do not stir the rice after this point.
⏱️ 5 min
- 6
Cover the pan tightly with a lid or aluminum foil and cook for 20-25 minutes, or until most of the liquid has been absorbed and the rice is tender. If using a paella pan without a lid, you can cook uncovered, but monitor liquid levels closely and add a splash more broth if it dries out too quickly.
⏱️ 25 min
- 7
Stir in the frozen peas. Re-cover and let sit off the heat for 10 minutes to allow the rice to finish cooking and absorb any remaining liquid. This also helps develop the 'socarrat' (crispy bottom layer of rice).
⏱️ 10 min
- 8
Fluff the paella gently with a fork. Season with salt and black pepper to taste. Garnish with fresh chopped parsley and serve immediately with lemon wedges.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken Chorizo Paella
- 1/4 cup olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 ounces Spanish chorizo, sliced into 1/2-inch rounds
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 14.5-ounce can canned diced tomatoes, undrained
- 2 cups Arborio rice
- 1/2 teaspoon saffron threads, crumbled
- 1 teaspoon smoked paprika
- 4 cups chicken broth, hot
- 1 cup frozen peas
- 1 lemon, cut into wedges, for serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large paella pan or a wide, shallow skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
⏱️ 7 min - 2
Add chorizo to the pan and cook until crispy and some of its fat has rendered, about 3-5 minutes. Remove chorizo from the pan and set aside with the chicken.
⏱️ 5 min - 3
Reduce heat to medium. Add onion and red bell pepper to the pan and cook until softened, about 5-7 minutes. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Stir in the canned diced tomatoes, Arborio rice, saffron threads, and smoked paprika. Cook for 2-3 minutes, stirring constantly, to toast the rice slightly.
⏱️ 3 min - 5
Pour in the hot chicken broth. Stir once to combine all ingredients. Bring to a simmer, then reduce heat to low. Arrange the reserved chicken and chorizo evenly over the rice. Do not stir the rice after this point.
⏱️ 5 min - 6
Cover the pan tightly with a lid or aluminum foil and cook for 20-25 minutes, or until most of the liquid has been absorbed and the rice is tender. If using a paella pan without a lid, you can cook uncovered, but monitor liquid levels closely and add a splash more broth if it dries out too quickly.
⏱️ 25 min - 7
Stir in the frozen peas. Re-cover and let sit off the heat for 10 minutes to allow the rice to finish cooking and absorb any remaining liquid. This also helps develop the 'socarrat' (crispy bottom layer of rice).
⏱️ 10 min - 8
Fluff the paella gently with a fork. Season with salt and black pepper to taste. Garnish with fresh chopped parsley and serve immediately with lemon wedges.
⏱️ 2 min