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Chicken and Chorizo Paella Recipe
Chicken and chorizo paella is a flavorful comfort dish with amazing flavors! Tender pieces of chicken and sliced chorizo sausage are combined with rice, a hearty tomato base, saffron, and peas for a meal that is satisfying and so flavorful.
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Course:
Chicken Recipes
Cuisine:
Spanish
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Additional Time:
5
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
6
servings
Calories:
392
kcal
Author:
Jenni - The Gingered Whisk
Ingredients
½
teaspoon
saffron threads
3 ¼
cup
unsalted chicken stock
divided
1
Tablespoon
extra virgin olive oil
6
ounces
Spanish chorizo
sliced into 1/4" thick slices
1
lb
boneless skinless chicken thighs
cut into 1 1/2" thick pieces
½
teaspoon
black pepper
½
teaspoon
salt
1
small yellow onion
diced
1
small red bell pepper
dice
4
cloves
garlic
minced
¾
teaspoon
smoked paprika
14
ounce
can diced tomatoes
1 ½
cup
short grain rice - Bomba or Arborio
1
cup
frozen peas
⅓
cup
chopped fresh parsley
1
lemon
sliced into wedges
Instructions
In a small bowl, mix 1/4 cup of chicken broth and the saffron threads and set aside. This will "bloom" the saffron and help bring out the flavor.
Heat a large 14" cast iron skillet over medium heat with 1 Tablespoon of olive oil.
Sauté the sliced chorizo until browned on both sides, about 3 minutes. Transfer to a plate.
Season the chicken with salt and pepper and transfer to the pan.
Sauté the diced chicken until browned on both sides, about 7 minutes. Transfer to the plate and set aside.
To the pan, add the onion and bell pepper, and sauté until tender, about 5 minutes, stirring occasionally.
Stir in the garlic and paprika, and allow to become fragrant, about 30 seconds.
Stir in the tomatoes and rice. Stir frequently until most of the tomato water has been absorbed, about 2 minutes.
Add in the saffron infused broth and the remainder of the broth.
Turn the heat up enough until the pan starts to simmer.
Return the meat to the pan evenly. You don't need to stir it back in, just place it on top evenly.
Sprinkle the frozen peas on top. Do NOT stir them in.
Cook on a low simmer, uncovered, for 20 minutes. Do NOT stir. Just let it be!
Remove from the heat and allow to sit for 5 minutes.
Garnish with chopped cilantro and serve with lemon wedges.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave until warmed through.
Nutrition
Serving:
1
g
|
Calories:
392
kcal
|
Carbohydrates:
23
g
|
Protein:
32
g
|
Fat:
20
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
13
g
|
Cholesterol:
125
mg
|
Sodium:
795
mg
|
Fiber:
4
g
|
Sugar:
5
g