PREP TIME: 15 MINS | COOK TIME: 35 MINS | TOTAL TIME: 50 MINS | YIELD: 4-6 servings
This is an easy paella recipe made in an iron skillet for that crispy rice on the bottom. It’s filled with tasty veggies and tons of crazy flavour in one skillet. A non-seafood version of the traditional paella with chorizo and chicken. This is perfect for those who cannot indulge in seafood.
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2 links Spanish chorizo (12 ounces) sliced
1 pound chicken breasts (or thighs) cut into square pieces
3 tablespoons + 1 tablespoon olive oil
3 cloves garlic, minced
1 small yellow onion, diced (⅓ c.)
2 teaspoons smoked paprika
1 large red bell pepper, seeded and diced (about ½ c.)
1-14.5 ounces can fire-roasted diced tomatoes
3 ⅓ c. chicken broth
¼ c. dry white wine
1 teaspoon turmeric
1 c. fresh or frozen green peas
¼ c. sliced manzanilla olives
2 c. Arborio or Bomba rice
¼ c. freshly chopped parsley
Pinch saffron threads
Lemon wedges for garnish
Kosher salt/freshly ground black pepper to taste
HOW TO MAKE CHORIZO AND CHICKEN PAELLA
Step 1: In a large cast-iron skillet, heat 3 tbsp oil over medium to high heat. Once the oil is hot, add the sliced chorizo to the skillet and cook both sides until brown. When done, transfer the chorizo to a bowl using a slotted spoon and set it aside.
Step 2: In the now-empty skillet, add the chicken. Sprinkle with paprika, salt, and pepper, then cook on all sides until brown. Place the cooked chicken aside when done with the chorizo.
Step 3: Adjust the heat to medium. Still using the same pan, heat another tbsp of olive oil. Add the onion and peppers, then saute for approximately minutes until soft. Add the garlic and continue to saute for a minute more until aromatic.
Step 4: Pour the white wine into the skillet. Now, scrape the bits off the bottom of the pan using a spoon. Let the alcohol cook off for about 3 minutes and the liquid to reduce.
Step 5: To the skillet, add the diced tomatoes along with the chicken broth, pinch of saffron, and turmeric. Stir, then add the chorizo and chicken. Bring the mixture to a gentle boil. Once gently boiling, add the rice, then stir to evenly scatter. Make sure that the rice is submerged in liquid. Decrease the heat, put the lid on or cover with foil, and cook for 20 minutes, undisturbed to let the rice create a crispy bottom.
Step 6: Add the peas, olives, and parsley once the liquid has been completely absorbed.
Step 7: To serve, garnish with some freshly chopped parsley with lemon wedges on the side. Enjoy!
NOTES:
I recommend using Spanish or Portuguese chorizo for this recipe. They are already par-cooked in links, unlike Mexican chorizo that is usually sold loose and uncooked.
Make sure to use a 12 or 15-inches cast-iron skillet to make this dish. Do not use a small skillet, or the paella will overflow.
NUTRITION FACTS:
YIELD: 6, SERVING SIZE: 1
Amount Per Serving: CALORIES: 223 | TOTAL FAT: 7g | SATURATED FAT: 2g | TRANS FAT: 0g | UNSATURATED FAT: 5g | CHOLESTEROL: 29mg | SODIUM: 754mg | CARBOHYDRATES: 27g | FIBER: 4g | SUGAR: 6g | PROTEIN: 12g
Ingredients
- 2 links Spanish chorizo (12 ounces) sliced
- 1 pound chicken breasts (or thighs) cut into square pieces
- 3 tablespoons + 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced (⅓ c.)
- 2 teaspoons smoked paprika
- 1 large red bell pepper, seeded and diced (about ½ c.)
- 1-14.5 ounces can fire-roasted diced tomatoes
- 3 ⅓ c. chicken broth
- ¼ c. dry white wine
- 1 teaspoon turmeric
- 1 c. fresh or frozen green peas
- ¼ c. sliced manzanilla olives
- 2 c. Arborio or Bomba rice
- ¼ c. freshly chopped parsley
- Pinch saffron threads
- Lemon wedges for garnish
- Kosher salt/freshly ground black pepper to taste
Instructions
Step 1: In a large cast-iron skillet, heat 3 tbsp oil over medium to high heat. Once the oil is hot, add the sliced chorizo to the skillet and cook both sides until brown. When done, transfer the chorizo to a bowl using a slotted spoon and set it aside.
Step 2: In the now-empty skillet, add the chicken. Sprinkle with paprika, salt, and pepper, then cook on all sides until brown. Place the cooked chicken aside when done with the chorizo.
Step 3: Adjust the heat to medium. Still using the same pan, heat another tbsp of olive oil. Add the onion and peppers, then saute for approximately minutes until soft. Add the garlic and continue to saute for a minute more until aromatic.
Step 4: Pour the white wine into the skillet. Now, scrape the bits off the bottom of the pan using a spoon. Let the alcohol cook off for about 3 minutes and the liquid to reduce.
Step 5: To the skillet, add the diced tomatoes along with the chicken broth, pinch of saffron, and turmeric. Stir, then add the chorizo and chicken. Bring the mixture to a gentle boil. Once gently boiling, add the rice, then stir to evenly scatter. Make sure that the rice is submerged in liquid. Decrease the heat, put the lid on or cover with foil, and cook for 20 minutes, undisturbed to let the rice create a crispy bottom.
Step 6: Add the peas, olives, and parsley once the liquid has been completely absorbed.
Step 7: To serve, garnish with some freshly chopped parsley with lemon wedges on the side. Enjoy!
Notes
I recommend using Spanish or Portuguese chorizo for this recipe. They are already par-cooked in links, unlike Mexican chorizo that is usually sold loose and uncooked. Make sure to use a 12 or 15-inches cast-iron skillet to make this dish. Do not use a small skillet, or the paella will overflow.