Chicken and Chorizo Paella
A delicious one-pan dish that combines tender chicken, spicy chorizo, and savory vegetables with hearty rice, perfect for gatherings or cozy dinners.
Ingredients
Main ingredients
- 2 cups Arborio rice
- 1 lb chicken thighs, boneless and skinless, cut into pieces
- 1/2 lb chorizo sausage, sliced Use high-quality Spanish chorizo for best flavor.
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 whole bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp smoked paprika Don't skip this for the signature taste.
- Salt and pepper to taste
- Olive oil For cooking.
- Fresh parsley for garnish
- Lemon wedges for serving Serve on the side for added flavor.
Instructions
Cooking
- In a large skillet or paella pan, heat olive oil over medium heat.
- Add the chicken pieces and chorizo, cooking until browned.
- Remove the meat and set it aside.
- In the same pan, sauté the onion, garlic, and bell pepper until soft.
- Stir in the Arborio rice and smoked paprika, cooking for a few minutes.
- Add the diced tomatoes and chicken broth, stirring to combine.
- Return the chicken and chorizo to the pan.
- Bring to a simmer, then reduce the heat, cover, and cook for about 20 minutes until the rice is tender.
- Season with salt and pepper.
- Garnish with fresh parsley and serve hot with lemon wedges.
Notes
This dish can be made ahead of time. For storing, let the paella cool completely before transferring to an airtight container. Store in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a skillet over medium heat with a splash of broth to restore moisture.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 5gSodium: 900mgFiber: 3gSugar: 5g
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