Get ready to transport your taste buds to Spain with this delectable chicken and chorizo paella recipe. The combination of tender chicken, smoky chorizo, and fragrant saffron-infused rice creates a delicious medley of tastes and flavors. The chorizo adds a bold and savory note, while the chicken brings a comforting and hearty element to the dish. Topped with fresh herbs and a squeeze of lemon, this chicken and chorizo paella is sure to please.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 ounces chorizo sausage, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 1/2 cups paella rice or short-grain rice
- 3 1/2 cups chicken broth
- 1/2 teaspoon saffron threads
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large skillet or paella pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
- Add the chicken pieces to the pan and cook until they are browned on all sides, about 5 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the sliced chorizo and diced bell peppers. Sauté for 3-4 minutes until the chorizo starts to release its oils and the peppers soften slightly.
- Return the chicken to the pan and add the rice, stirring to coat it with the oils and flavors. Cook for 1-2 minutes.
- In a separate small saucepan, heat the chicken broth until hot but not boiling. Dissolve the saffron threads in a small amount of the hot broth and add it to the pan. Stir in the smoked paprika and season with salt and pepper.
- Pour the hot chicken broth into the pan, making sure the rice is evenly distributed. Bring to a boil, then reduce the heat to low, cover the pan, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
- Remove the pan from the heat and let it rest, covered, for a few minutes.
- Garnish the chicken and chorizo paella with freshly chopped parsley and serve with lemon wedges on the side.
Notes
Use high-quality Spanish chorizo for the best flavor and texture. If you can’t find paella rice, you can substitute it with short-grain rice. To achieve the signature socarrat, the crispy bottom layer of rice, increase the heat to medium-high for the last few minutes of cooking, but be careful not to burn it. You can customize your paella by adding additional ingredients like peas, shrimp, or mussels if desired. Serve the paella with a fresh green salad or roasted vegetables to round out the meal. ¡Buen provecho!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 1050mg
- Fat: 26g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
