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–+ servings
Chicken and Chorizo Paella in it's skillet and very close up.
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4.25 from 8 votes

Chicken and Chorizo Paella

This classic Spanish dish is simple and easy to make. Perfect for a family feast!
Prep Time20 minutes
Cook Time45 minutes
Course: dinner, lunch, Main Course
Cuisine: European, Latin
Keyword: authentic paella, best chicken recipe, caribbean dinner, caribbean food, caribbean one pot chicken and rice, chicken and chorizo paella, chicken and rice recipe, chicken paella, chorizo paella, dinner recipes, easy locrio recipe, easy paella recipe, family style chicken and rice, family style recipe, homemade paella, how to make paella, locrio, paella, paella espanola, paella valenciana, spain, spanish dish, spanish paella, spanish rice recipe
Servings: 6 people

Ingredients

  • 2 tbsp olive oil
  • 3 chicken breasts or boneless thighs sliced into small pieces
  • 1/4 tsp sea salt or regular salt
  • black pepper to taste
  • 8 oz Spanish chorizo, sliced thinly into rounds I went with a hot (spicy) one
  • 1 tsp garlic
  • 2 Roma tomatoes chopped
  • 1 yellow pepper chopped
  • 1 red pepper chopped
  • 1 yellow onion chopped
  • 2 cups 2 cups short grain rice Arborio rice is best
  • 1/2 tsp saffron threads
  • 1/4 tsp ground turmeric
  • 1 tsp Bijol condiment
  • 1/4 tsp Paprika
  • 4 cups chicken broth
  • 1 cup frozen peas
  • lemon sliced for garnish
  • parsley chopped for garnish

Instructions

  • Prep all ingredients: chop vegetables, cut up chicken and chorizo.
  • Preheat oven to 450º degrees.
  • Over medium-high heat, add 2 tbsp olive oil toa pan, season lightly with salt and pepper and cook chicken pieces about 5 minutes until chicken cooked through. 
  • Remove chicken from the pan and set aside.
  • Add chorizo to the pan and cook for about 2 minutes. I look for a bit of its fat to start showing up in the pan.
  • Then add garlic and onion, cooking for about 5 minutes until soft.
  • Add yellow and red peppers. Cook until soft, about 4 to 5 minutes.
  • Add the arborio rice and stir to coat well with the ingredients in the pan and then add in saffron, turmeric, bijol and paprika. Stir as thoroughly as possible.
  • Add chicken broth, and turn up the heat to bring it to a boil.
  • Once it comes to a boil, lower the heat to simmer for 15 minutes. Stir occasionally so rice doesn’t stick to the bottom of the pan.
  • Once the 15 minutes are up, add the chicken to the pan and stir thoroughly. Then add the tomatoes and peas and stir in again.
  • Place in the oven, covered, for 10-12 minutes until all of the liquid has been absorbed.
  • Serve with lemon wedges and garnish with parsley if desired.

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