Elevate your weeknight dinners with Chicken & Chorizo Paella, a Spanish One-Pan Dish bursting with smoky chorizo, tender chicken, and vibrant rice! This hearty rice dish blends colorful veggies and bold flavors in a single skillet, ready in just 30 minutes. Perfect for busy nights or entertaining, this smoky paella is a crowd-pleaser that tastes even better the next day. Let’s cook up some Chicken & Chorizo Paella for a festive, fuss-free meal!
Why You’ll Love Chicken & Chorizo Paella
- Quick & Easy: Ready in 30 minutes for this smoky paella, ideal for weeknights.
- Bold Flavors: Chorizo and paprika create a rich Spanish rice skillet.
- One-Pan Wonder: Minimal cleanup with this hearty rice dish.
- Meal Prep Friendly: Tastes great as leftovers for this Spanish one-pan dish.
- Customizable: Add veggies or swap proteins for a personalized smoky paella.
Ingredients for Chicken & Chorizo Paella
Here’s what you’ll need for this Spanish rice skillet (5 servings):
- 1 tbsp olive oil
- 350g (12 oz) chicken thigh fillets, cut into bite-sized pieces
- 180g (6 oz) chorizo, sliced into small chunks
- 1 small brown onion, diced
- 1 small red bell pepper, roughly chopped
- 2 cups (60g) fresh spinach, shredded (optional)
- 2 garlic cloves, minced
- 1 can (400g/14oz) crushed tomatoes
- 1½ cups (375ml) chicken stock
- ⅓ cup (50g) frozen peas, divided
- 1 tsp paprika
- 1 cup (200g) Spanish calasparra rice (or medium grain rice)
- 1½ tbsp fresh parsley, chopped
- Salt and pepper to taste
Equipment
- Large skillet or paella pan
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredient Tips
- Chorizo: Quality spicy chorizo adds smokiness to Chicken & Chorizo Paella.
- Rice: Calasparra or medium grain rice absorbs flavors for this smoky paella.
- Chicken Thighs: Juicier than breast for this hearty rice dish.
- Paprika: Adds warmth and depth to this Spanish rice skillet.
- Peas: Frozen peas bring sweetness and color to this Spanish one-pan dish.
- Directions for Chicken & Chorizo Paella
Let’s create this hearty rice dish!
Prep Chicken
I season 350g chicken thighs with salt and pepper for this Chicken & Chorizo Paella.
Sear Chicken
I heat 1 tbsp olive oil in a large skillet over high heat, sear chicken until golden on both sides, then set aside for this smoky paella.
Cook Aromatics and Chorizo
I add 2 minced garlic cloves, 1 diced onion, and 180g chorizo to the skillet, cooking for 1 minute until chorizo browns for this Spanish rice skillet.
Add Bell Pepper
I stir in 1 chopped red bell pepper, cooking 1 minute until chorizo is deep golden for this hearty rice dish.
Coat Rice
I add 1 cup rice, stirring to coat in flavorful oils for this Spanish one-pan dish.
Combine Ingredients
I pour in 1½ cups chicken stock, 1 can crushed tomatoes, half the ⅓ cup peas, 2 cups spinach (if using), and 1 tsp paprika, mixing gently. I nestle chicken back into the pan for this smoky paella.
Simmer and Cook
I simmer uncovered for 10 minutes without stirring, scatter remaining peas, and cook 5 more minutes until rice is tender and liquid is mostly absorbed for this hearty rice dish.
Rest and Serve
I remove from heat, let stand 5 minutes, garnish with 1½ tbsp parsley, and serve hot for this Chicken & Chorizo Paella.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: ~30 minutes
- Servings: 5
- Calories: ~448 kcal per serving
- Macros per Serving: 40g carbs, 20g protein, 22g fat, 4g fiber
Variations for Chicken & Chorizo Paella
Try these twists on this Spanish one-pan dish:
- Seafood Swap: Replace chicken with shrimp, inspired by Food and Tips’ Vietnamese Chicken Wings.
- Spicy Kick: Add ¼ tsp chili flakes, inspired by Food and Tips’ Greek Yogurt Brownies.
- Veggie Boost: Include zucchini or mushrooms, inspired by Food and Tips’ Cucumber Blueberry Feta Salad.
- Vegetarian: Swap chorizo and chicken for tofu, inspired by Food and Tips’ Vegan Breakfast Cookies.
- Herb Twist: Use cilantro instead of parsley, inspired by Food and Tips’ Fall Fruit Salad.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a light side.
- Enjoy with Food and Tips’ Coconut Cooler for a vibrant twist.
Storage
I store Chicken & Chorizo Paella in an airtight container in the fridge for up to 3 days. For freezing, I portion cooled paella into freezer-safe containers for up to 2 months, reheating with a splash of broth to revive texture for this smoky paella.
Serving Tips
- Presentation: Serve in a wide skillet for a rustic Spanish rice skillet look.
- Garnish: Sprinkle parsley or lemon zest for flair on this hearty rice dish.
- Pairing: Enjoy with white wine or Food and Tips’ Vanilla Raspberry Iced Latte.
- Portion Size: 1 cup per serving for a satisfying Spanish one-pan dish.
- Occasions: Perfect for weeknight dinners, gatherings, or meal prep.
FAQs About Chicken & Chorizo Paella
Here are answers to common questions about this dish:
Can I use long-grain rice for Chicken & Chorizo Paella?
Yes, but adjust liquid slightly; calasparra or medium-grain is best for this smoky paella.
Can I make it vegetarian?
Swap chicken and chorizo for tofu or mushrooms for a vegetarian hearty rice dish.
How do I prevent soggy rice?
Don’t stir while simmering to keep rice tender in this Spanish rice skillet.
Can I freeze Chicken & Chorizo Paella?
Yes, freeze for up to 2 months; reheat with broth for this Spanish one-pan dish.
What if I don’t have chorizo?
Use spicy sausage or smoked paprika for flavor in this smoky paella.
More High-Protein Meals You’ll Love
- High Protein Chicken Orzo: A Creamy, Healthy One-Pan Delight
- Protein Bagels
- Easy Baked Salmon Recipe: A Flavorful, Healthy Dinner
Conclusion
Chicken & Chorizo Paella is a vibrant, one-pan meal that brings Spanish flair to your table in just 30 minutes. This smoky paella, with its tender chicken and rich chorizo, is perfect for busy nights or entertaining. Whip up this Spanish rice skillet, savor the bold flavors, and enjoy the ease of Chicken & Chorizo Paella!
Chicken & Chorizo Paella
Ingredients
- 1 tbsp olive oil
- 350 g 12 oz chicken thigh fillets, cut into bite-sized pieces
- 180 g 6 oz chorizo, sliced into small chunks
- 1 small brown onion diced
- 1 small red bell pepper roughly chopped
- 2 cups 60g fresh spinach, shredded (optional)
- 2 garlic cloves minced
- 1 can 400g/14oz crushed tomatoes
- 1½ cups 375ml chicken stock
- ⅓ cup 50g frozen peas, divided
- 1 tsp paprika
- 1 cup 200g Spanish calasparra rice (or medium grain rice)
- 1½ tbsp fresh parsley chopped
- Salt and pepper to taste
Instructions
Prep Chicken
- I season 350g chicken thighs with salt and pepper for this Chicken & Chorizo Paella.
Sear Chicken
- I heat 1 tbsp olive oil in a large skillet over high heat, sear chicken until golden on both sides, then set aside for this smoky paella.
Cook Aromatics and Chorizo
- I add 2 minced garlic cloves, 1 diced onion, and 180g chorizo to the skillet, cooking for 1 minute until chorizo browns for this Spanish rice skillet.
Add Bell Pepper
- I stir in 1 chopped red bell pepper, cooking 1 minute until chorizo is deep golden for this hearty rice dish.
Coat Rice
- I add 1 cup rice, stirring to coat in flavorful oils for this Spanish one-pan dish.
Combine Ingredients
- I pour in 1½ cups chicken stock, 1 can crushed tomatoes, half the ⅓ cup peas, 2 cups spinach (if using), and 1 tsp paprika, mixing gently. I nestle chicken back into the pan for this smoky paella.
Simmer and Cook
- I simmer uncovered for 10 minutes without stirring, scatter remaining peas, and cook 5 more minutes until rice is tender and liquid is mostly absorbed for this hearty rice dish.
Rest and Serve
- I remove from heat, let stand 5 minutes, garnish with 1½ tbsp parsley, and serve hot for this Chicken & Chorizo Paella.
Notes
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