Chicken and Chorizo Paella Recipe Made Easy and Delicious

Why You’ll Love This chicken chorizo paella

• Ease of preparation: This chicken chorizo paella recipe is crafted for simplicity and speed, making it accessible even for beginner cooks. Using minimal yet flavorful ingredients and straightforward steps, you can create a vibrant paella in about 45 to 60 minutes, perfect for quick weeknight dinners or weekend gatherings.
• Health benefits: Combining juicy chicken thighs with nutrient-rich Spanish chorizo, this dish offers a balanced source of high-quality protein alongside vitamins and minerals from fresh vegetables and aromatic spices. The inclusion of wholesome short-grain rice and optional peas adds fiber, promoting digestive health and sustained energy.
• Versatility: Chicken chorizo paella is highly adaptable to a range of dietary needs. You can opt for bone-in or boneless chicken, swap chorizo for pork tenderloin or chicken tenders, or adjust spicing to your preference. Gluten-free ingredients can be used to accommodate sensitivities without sacrificing the dish’s authentic appeal.
• Distinctive flavor: The smoky, slightly spicy notes of dry-cured Spanish chorizo mingling with tender chicken and saffron-infused rice create a rich, deeply satisfying flavor profile. Freshly chopped parsley and zesty lemon juice brighten the dish, delivering a deliciously balanced and memorable taste experience.

Essential Ingredients for chicken chorizo paella

Main Ingredients:

• 6 boneless or bone-in chicken thighs (1¼ to 1½ pounds / 570 to 680 grams) – Provides juicy, flavorful protein.
• 8 ounces (225 grams) dry-cured smoked Spanish chorizo, sliced – Adds signature smoky and slightly spicy flavor.
• 1 medium yellow onion, small diced – Builds aromatic base.
• 1 red bell pepper (capsicum), diced or cut into strips – Offers sweetness and vibrant color.
• 4 cloves garlic, minced – Enhances savory depth.
• 1 teaspoon smoked paprika (or 1 tablespoon sweet paprika) – Imparts authentic smoky aroma.
• Large pinch of saffron threads (2 teaspoons), infused in 1 tablespoon chicken broth (optional) – Provides floral aroma and golden hue.
• 1½ cups (270 grams) short-grain rice (Arborio, Bomba preferred) – Ideal for absorbing flavors and maintaining texture.
• 1 (14.5 to 15-ounce / 400 grams) can diced tomatoes or ⅓ cup crushed tomatoes/passata – Adds acidity and moisture.
• 3 cups (720 ml) chicken broth plus 1 tablespoon for saffron infusion – Simmering liquid for rice and protein.
• 1 cup (75 grams) frozen green peas (optional) – Adds sweetness and color.
• Salt and pepper to taste – Balances seasoning.
• 2 tablespoons olive oil (or 1 tablespoon) – For sautéing.
• Chopped flat-leaf parsley for garnish – Provides freshness.
• Lemon wedges for serving – Adds brightness.

Special Dietary Options:

• Vegan: Substitute chicken and chorizo with smoky plant-based sausages and vegetable broth; use tofu or tempeh for protein.
• Gluten-free: Use gluten-free chicken broth and ensure chorizo is certified gluten-free.
• Low-calorie: Select lean chicken breast instead of thighs, reduce chorizo quantity, and use light olive oil.

How to Prepare the Perfect chicken chorizo paella: Step-by-Step Guide

First Step: Prepare Ingredients

Start by dicing your chicken thighs and slicing the dry-cured Spanish chorizo. Chop the yellow onion, red bell pepper, and mince the garlic cloves. Measure out your short-grain rice, smoked paprika, saffron threads (if using), chicken broth, and have all other ingredients ready near your cooking area to streamline the cooking process.

Second Step: Brown the Proteins

Heat olive oil in a large 12-inch skillet or paella pan over medium heat. Add sliced chorizo and sauté for 3 to 5 minutes until slightly browned and aromatic. Remove chorizo from the pan and set aside, adding more oil if necessary. Season chicken thighs with salt and pepper and brown them on both sides, approximately 6 to 8 minutes per side, or until golden. Remove and set aside.

Third Step: Sauté Vegetables and Spices

In the same pan, sauté the diced onion, red bell pepper, and minced garlic with smoked paprika for 5 to 6 minutes, until the vegetables soften and emit fragrance. This step forms the flavor base of your paella.

Fourth Step: Combine Rice and Liquids

Return the chorizo to the pan, stir in the rice along with the diced or crushed tomatoes. Cook for about 2 minutes to toast the rice and meld the flavors. Pour in the chicken broth and the saffron-infused broth (if using). Season with salt and pepper, then bring to a light boil before reducing to a gentle simmer.

Fifth Step: Simmer with Chicken and Optional Peas

Gently nestle the browned chicken thighs into the rice mixture and sprinkle frozen peas on top. Cover the pan and simmer on low heat for 25 minutes, or until the rice is tender and the chicken is cooked through. Avoid stirring during this time to encourage the formation of the crispy socarrat on the pan’s bottom.

Final Step: Rest and Serve

Remove the paella from heat and let it rest, covered, for 5 to 10 minutes to absorb any remaining liquid and allow flavors to meld. Garnish with chopped parsley and serve with lemon wedges for a light, zesty finish. This well-balanced dish satisfies with its smoky, savory flavor and tender ingredients.

Dietary Substitutions to Customize Your chicken chorizo paella

Protein and Main Component Alternatives

• Replace chicken thighs with boneless chicken breasts or tenders for leaner protein options.
• Use pork tenderloin or vegan plant-based sausages in place of chorizo.
• For a pescatarian twist, incorporate shrimp or other seafood instead of chicken and chorizo.

Vegetable, Sauce, and Seasoning Modifications

• Add seasonal vegetables such as artichokes, asparagus, or mushrooms for enhanced nutrition and flavor.
• Swap smoked paprika with smoked chipotle powder for a different smoky heat.
• Use vegetable broth instead of chicken broth when making a vegetarian or vegan version.
• Adjust the amount of garlic and onion to suit personal taste or dietary needs.

Mastering chicken chorizo paella: Advanced Tips and Variations

• Pro cooking techniques: Use a wide paella pan for even heat distribution, aiding in the development of the prized socarrat, a crispy, flavorful rice crust. Resist stirring the rice once broth is added for perfect texture.
• Flavor variations: Experiment with different chorizo styles spicy, sweet, or smoked to adjust flavor intensity. Adding saffron threads adds authentic aroma and beautiful color.
• Presentation tips: Serve directly from the pan with garnish of fresh parsley and lemon wedges to showcase the rustic charm of paella.
• Make-ahead options: Cook proteins separately and prepare rice in advance, combining and reheating just before serving. This allows for efficient meal preparation without sacrificing freshness.

How to Store chicken chorizo paella: Best Practices

FAQs: Frequently Asked Questions About chicken chorizo paella

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🥘 Experience the vibrant flavors of Spain with this hearty and delicious Chicken and Chorizo Paella.
🌿 A perfect one-pot meal that brings together smoky chorizo, tender chicken, and aromatic saffron-infused rice.

• Total Time: 55-70 minutes
• Yield: 6 to 8 servings

Ingredients

– 6 boneless or bone-in chicken thighs

– 8 ounces dry-cured smoked Spanish chorizo, sliced

– 1 medium yellow onion, small diced

– 1 red bell pepper, diced or cut into strips

– 4 cloves garlic, minced

– 1 teaspoon smoked paprika

– Large pinch of saffron threads

– 1½ cups short-grain rice

– 1 can diced tomatoes

– 3 cups chicken broth

– 1 cup frozen green peas

– Salt and pepper to taste

– 2 tablespoons olive oil

– Chopped flat-leaf parsley

– Lemon wedges

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Instructions

First Step: Prepare Ingredients Start by dicing your chicken thighs and slicing the dry-cured Spanish chorizo. Chop the yellow onion, red bell pepper, and mince the garlic cloves. Measure out your short-grain rice, smoked paprika, saffron threads (if using), chicken broth, and have all other ingredients ready near your cooking area to streamline the cooking process.

Second Step: Brown the Proteins Heat olive oil in a large 12-inch skillet or paella pan over medium heat. Add sliced chorizo and sauté for 3 to 5 minutes until slightly browned and aromatic. Remove chorizo from the pan and set aside, adding more oil if necessary. Season chicken thighs with salt and pepper and brown them on both sides, approximately 6 to 8 minutes per side, or until golden. Remove and set aside.

Third Step: Sauté Vegetables and Spices In the same pan, sauté the diced onion, red bell pepper, and minced garlic with smoked paprika for 5 to 6 minutes, until the vegetables soften and emit fragrance. This step forms the flavor base of your paella.

Fourth Step: Combine Rice and Liquids Return the chorizo to the pan, stir in the rice along with the diced or crushed tomatoes. Cook for about 2 minutes to toast the rice and meld the flavors. Pour in the chicken broth and the saffron-infused broth (if using). Season with salt and pepper, then bring to a light boil before reducing to a gentle simmer.

Fifth Step: Simmer with Chicken and Optional Peas Gently nestle the browned chicken thighs into the rice mixture and sprinkle frozen peas on top. Cover the pan and simmer on low heat for 25 minutes, or until the rice is tender and the chicken is cooked through. Avoid stirring during this time to encourage the formation of the crispy socarrat on the pan’s bottom.

Final Step: Rest and Serve Remove the paella from heat and let it rest, covered, for 5 to 10 minutes to absorb any remaining liquid and allow flavors to meld. Garnish with chopped parsley and serve with lemon wedges for a light, zesty finish. This well-balanced dish satisfies with its smoky, savory flavor and tender ingredients.

Last Step:

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Notes

🧄 Use dry-cured Spanish chorizo only, not raw Mexican-style.
🌾 Saffron adds unique aroma and color, but turmeric and sweet paprika can substitute.
🔥 Let rice sit unbothered during simmering to form a socarrat at the bottom.

• Author: Brandi Oshea
• Prep Time: 10 minutes
• Resting Time: 5-10 minutes
• Cook Time: 45-60 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Spanish
• Diet: Meat

Nutrition

• Serving Size: 1 serving
• Calories: 473 to 619 kcal
• Sugar: 2 to 4 g
• Sodium: 282 to 624 mg
• Fat: 22 to 33 g
• Saturated Fat: 8 to 9 g
• Unsaturated Fat: 14 to 24 g (calculated by subtracting saturated fat from total fat)
• Trans Fat: 0 g
• Carbohydrates: 31 to 48 g
• Fiber: 3 to 4 g
• Protein: 30 to 34 g
• Cholesterol: 137 mg