This cast iron chicken and chorizo paella is a flavor party in a skillet. An easy paella recipe with chicken breast and Spanish chorizo, made in a cast iron skillet to get that crispy rice on the bottom and filled with red bell peppers, aromatics, saffron rice, peas, manzanilla olives, and more! This easy one skillet chicken and chorizo paella recipe is perfect for feeding the whole family.
What is Paella?
Paella originated on the eastern coast of Spain in Valencia. Traditional paella is made over an open fire in a large flat pan. Paella typically has rice, saffron, vegetables and an array of seafood. Traditional paella doesn’t include chorizo, but I wanted to make a non-seafood inspired paella for those who cannot have seafood.
Paella Ingredients
For my seafood lovers, I do have a seafood paella recipe!
The ingredients for my Chicken and Chorizo Paella:
- Spanish chorizo
- Boneless skinless chicken breast
- Diced red bell pepper
- Onion
- Garlic
- Parsley
- White wine
- Arborio rice (or bomba paella rice)
- Manzanilla olives
- Peas
- Diced tomatoes
- Smoked paprika
- Saffron threads
- Turmeric
Types of Chorizo
There are different types of chorizo and for the purpose of this recipe we want to use Spanish or Portuguese chorizo, which is already par-cooked. Mexican chorizo is the raw version and best used crumbled in recipes. Although par-cooked, I like to brown the chorizo to impart it’s flavor into the dish and caramelize the outsides. Remove with slotted spoon and set aside.
Chicken
Next, brown the chicken with kosher salt, paprika, and freshly ground black pepper. By cooking it after the chorizo, the chicken will pick up flavored bits and oil that the chorizo left behind. It will fully cook through later in the dish, but I like to get all sides browned for flavor. Remove with a slotted spoon and set aside with the chorizo.
Base of the paella
After cooking the protein for the paella, we are going to cook the onions in the skillet. The onions will pick up all the delicious juices, spices, and flavor that the chicken and chorizo left behind in the pan.
Paella base steps
- Add in the red bell pepper, garlic, and sauté until the garlic is fragrant.
- Pour in the white wine and deglaze the pan. This will loosen any browned bits on the skillet bottom, which has all the flavor!
- Add in the diced tomatoes. I prefer using fire roasted tomatoes, because it gives the paella an extra punch of flavor.
- Add in the chicken broth, if it seems like too much liquid, don’t worry the rice is going to soak it all up.
Saffron
Next we are going to return the chicken and the chorizo to the skillet and give it a nice stir. Whats Paella without saffron? The rice is white so how does the paella become yellow? Enter saffron. What is saffron? Saffron is a spice that looks like tiny little threads, it is very fragrant, has a subtle flavor, and lends rice that rich yellow color. A staple in paella recipes. Not traditional, but I also like to use a little turmeric in my paella as well.
Paella Rice
If you can get your hands on Spanish paella rice, also known as bomba rice, then I would recommend that. It can be hard to find, so I typically substitute arborio rice, which is a short grain rice. My biggest tip when making Paella, is when adding the rice. You do not want to disturb it, so it gets that ‘socarrat’ crispy texture at the bottom of the pan . Add the rice to the liquid, give it ONE stir to ensure its evenly spread then LEAVE IT! Cover with a lid or foil.
Finishing the dish
After the rice is fully cooked, there should be no liquid left. If you see liquid remaining, allow it to cook a few minutes longer. Next I add frozen peas, manzanilla olives, and parsley to the paella. The frozen peas will thaw when you stir the paella together.
Olives in paella
If you’re not an olive fan, don’t write them off so quickly in this recipe. I would give them a try because it really brings the flavors full circle and I’ve flipped olive haters with this dish (mission accomplished). It gives the paella a delicious salty note with each bite.
How to serve paella
Top the chicken and chorizo paella with freshly chopped parsley and lemon wedges for squeezing over the top while eating. The acid in the lemons give it a nice bright flavor.
Paella is such a visually stunning dish, it always makes a beautiful centerpiece on the table if you have the space. Make sure to use a trivet to place the cast iron on, because it is very hot.
Chicken and chorizo paella
In the end you get this colorful, beautiful chicken and chorizo paella that is bursting with flavor.
Storing and reheating paella
Paella is already bursting with flavor, but the best part? It’s even better and more flavorful the day after!
To store, place leftover paella in an airtight container and refrigerate up to 4 days.
To reheat, microwave on reheat setting, until elements are warmed through.
Loved this recipe? Check out my seafood and chorizo paella!
Looking for other chorizo recipes?
- Seafood Paella
- Herb Grilled Shrimp and Chorizo Skewers
- Clams and Chorizo
- Caldo Verde Soup
- Chorizo Potato Breakfast Skillet
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Chorizo and Chicken Paella
This cast iron chicken and chorizo paella is a flavor party in a skillet. An easy paella recipe with chicken breast and Spanish chorizo, made in a cast iron skillet to get that crispy rice on the bottom and filled with red bell peppers, aromatics, saffron rice, peas, manzanilla olives, and more! This easy one skillet chicken and chorizo paella recipe is perfect for feeding the whole family.
Ingredients
- 3 tbsp + 1 tbsp olive oil
- 1 lb chicken breasts (or thighs) cut into square pieces
- 2 links Spanish chorizo (12oz) sliced [see note #1]
- 2 tsp smoked paprika
- Kosher salt/Freshly ground black pepper to taste
- 1 small yellow onion, diced (⅓ cup)
- 1 large red bell pepper, seeded and diced (about ½ cup)
- 3 cloves garlic, minced
- 1-14.5oz can fire roasted diced tomatoes
- ¼ cup dry white wine
- 3 ⅓ cups chicken broth
- 1 tsp turmeric
- Pinch saffron threads
- 2 cups Arborio or Bomba rice
- 1 cup fresh or frozen green peas
- ¼ cup sliced manzanilla olives
- ¼ cup freshly chopped parsley
- Lemon wedges for garnish
Instructions
- Heat 3 tbsp oil in a large cast iron skillet [see note #2] on medium/high heat. Add in the sliced chorizo and brown on both sides, use a slotted spoon and set aside in a bowl. Add in the chicken, paprika, pinch of salt and pepper. Brown the chicken on all sides and using a slotted spoon set aside with the chorizo.
- Lower the heat to medium. Add 1 tbsp olive oil and sauté the onion and peppers till softened, about 4 minutes. Add in the garlic and sauté until fragrant, about a minute.
- Add in the white wine and deglaze the pan. Using a spoon, scrape off the bits that were on the bottom of the pan. Allow the alcohol to cook off and liquid reduce, about 3 minutes.
- Stir in the diced tomatoes, chicken broth, pinch of saffron, and turmeric. Add back in the chorizo and chicken. Bring to a gentle boil.
- Once the liquid is gently boiling, carefully add in the rice and stir once so that it evenly disperses. The rice should be covered in liquid. Lower the heat and cover with lid or foil and allow to cook undisturbed for 20 minutes. This allows the rice to develop a crispy bottom.
- When the liquid has been fully absorbed add in the peas, olives, and parsley mix all together. If there is liquid remaining, allow it to cook a few minutes longer.
- Garnish with freshly chopped parsley and serve with lemon wedges on the side, to squeeze over the dish.
Notes
What is paella?
- Paella originated on the eastern coast of Spain in Valencia. Traditional paella is made over an open fire in a large flat pan. Paella typically has rice, saffron, vegetables and an array of seafood. Traditional paella doesn't include chorizo, but I wanted to make a non-seafood inspired paella for those who cannot have seafood.
Chorizo
- There are different types of chorizo and for the purpose of this recipe we want to use Spanish or Portuguese chorizo, which is already par-cooked. Mexican chorizo is the raw version and best used crumbled in recipes.
Rice
- If you can get your hands on Spanish paella rice, also known as bomba rice, then I would recommend that. It can be hard to find, so I typically substitute arborio rice, which is a short grain rice.
Serving paella
- Paella is such a visually stunning dish, it always makes a beautiful centerpiece on the table if you have the space. Make sure to use a trivet to place the cast iron on, because it is very hot.
What size cast iron to cook in
- Use a 12 inch or 15 inch cast iron skillet. Too small of a skillet will overflow the pan.
Storing/reheating
- Paella is already bursting with flavor, but the best part? It's even better and more flavorful the day after!
- To store, place leftover paella in an airtight container and refrigerate up to 4 days.
- To reheat, microwave on reheat setting, until elements are warmed through.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 223Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 754mgCarbohydrates: 27gFiber: 4gSugar: 6gProtein: 12g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*
Demi
My son loves Paella. This is the 3rd time I made it. So glad I’ve bought all the ingredients. I don’ t have to pay $90 for a 10 inch pan .
Stephanie
Demi, I am so glad you and your son love the paella! Thanks for making it.
Bart
My grandparents were Spanish and they did put chorizo in paella only it wasn’t what people think of like South American chorizo it was hard cured Spanish chorizo like you fund in Spain and Portugal. I was taught there’s no hard fixed paella recipe as it was regional and depended on what was available, some had chicken some had seafood some had no meat or seafood at all.
Stephanie
Hi Bart, that’s the kind of chorizo I use too from Spain and Portugal. I agree, I’ve had paella of all different types and proteins included! Thanks for the comment.
Lesley
This was my first time making a dish like this. I absolutely loved it and will definitely be making it again!! Your recipes are also very easy to follow along! That’s what I always look for before I make a dish!
Stephanie
I’m so glad you loved the recipe Lesley! Thanks for making it and the kind compliment.
Cel
Any tips for making a large batch? I love this recipe and want to make it for an upcoming family gathering, so I need to make enough for 20 adults. Also any advise on appetizers or sides?
Stephanie
Hi Cel, you can double the recipe, just make sure you use a large enough vessel to cook it in. Maybe a large Dutch oven? I’ve never tripled the recipe though, I’ve only doubled it myself.
Ellen
What brand of chorizo would you recommend?
Stephanie
Hi Ellen, it depends on where you live. I’m in south Florida and I’ve used the brands Silvia and also Gaspar
Liana
Hi,
My last hoorah before the pandemic was a trip to Spain and Portugal. I too am allergic to seafood but have been missing my travels and thought it would be fun to make some of my favorite meals from my trips! Your recipe looks delicious. Also, I noticed you are based in Delray and I used to live there as well! I, unfortunately, don’t have a Cast Iron… do you think this recipe would work in a regular frying pan? I have the Castaway pans which are nonstick but oven safe as well.
Happy New Year!!!
Stephanie
Hi Liana! That’s exactly why I made this recipe for a family member who doesn’t eat seafood you can use a regular pan, just make sure it has high walls and is large so it hold all the ingredients and liquid. Happy new year!
Michele
Hi what can I substitute white wine with. Don’t have any
Stephanie
Do you have red wine? If not omit and add an extra 2 Tbsp of broth
A
Thanks so much for this, it turned out great first time.
Stephanie
So glad you enjoyed it!
C
This was delicious! I was wondering if you have any tips to get the crispy rice on the bottom of a cast iron pan? Thanks!
Stephanie
I’m so glad you enjoyed it! Ensure the liquid is boiling prior to putting the rice in, give it one stir so the rice can go to the bottom, then leave it undisturbed! Once the liquid is fully absorbed, the next few minutes the rice will crisp on the bottom before finishing the dish off with the peas.
JOSH R
Any recommendations when using Valencia Rice? It’s all I could find
Stephanie
Hi Josh, yes you can for sure use it! It should be fine with the current measurements of liquid, but if it has soaked up all the liquid and still isn’t fully cooked you can add more broth to it.
Kim
Thankyou I came across this on Pinterest and gave it a go tonight it was amazing
Stephanie
I’m so glad you enjoyed it Kim!
Sue
First time making paella and my family loved it! Followed the directions and it was awesome! Thanks for the great recipe!!!!
Stephanie
I’m so glad you and your family enjoyed it Sue!
Donna
My husband and I loved this. Followed the directions and it came out perfect. Can’t wait to eat the leftovers.
Stephanie
I’m so glad you both loved it Donna!
Kate
Delicious! I wasn’t able to get all the ingredients what with the stores being wiped out but it was super yummy with what we did have!
Stephanie
So glad you loved it Kate and could make do with what you hand on hand!
Ron B.
This recipe is spot on! I’ve been to Spain and have had seafood paella, which was incredible. My wife is allergic to shellfish, so I thought I would give this recipe a try. We absolutely love it! I’ve never made paella, but had fun making because I’m such a foodie. LOL! This one will be a regular dish in our house now!
Stephanie
Ron, what a compliment! I am so glad you were able to make it and enjoy!
Amanda McClellan
Fantastic recipe – I used roasted red peppers in place of the bell pepper, used a 1/4 cup green olives, and reduced the rice by 1/2 cup, thus reducing the broth by a 1/4-1/2 ish. I also used ground chorizo in large chunks. The ground chorizo adds a different texture that the kiddos preferred. I will make this again but reduce the rice by another 1/2 cup and increase both the onion and roasted red pepper by 50%. I LOVED this recipe – easy peasy! Thanks for sharing a great recipe with simple to follow instructions!
Stephanie
I’m so glad you enjoyed the recipe Amanda!
Kara
First time making paella and this was so good! I added shrimp that I cooked in the air fryer. Thanks for the recipe!
Stephanie
Kara I’m so glad you enjoyed the recipe! Air fryer shrimp sounds like such a delicious addition.
Rebecca
O-M-G. I had Paella one time in my life as I developed an allergy to shellfish very young so, imagine my excitement when this recipe found me! So delicious and full of color. The flavors are all there.
Stephanie
I’m so glad you loved this recipe! One of my family members is also allergic to shellfish, so that was my inspiration for making this.
Kat
Can this be made in a paella pan instead of a cast iron skillet? Would i need to make any alternations if so?
Stephanie
Hi Kat, yes absolutely you can make it in a paella pan. No alterations needed.
Susana
Hi there,
Fellow Portuguese girl here, married to a wonderful Greek man and I love your recipes! I have a quick question about this Paella – can I possibly leave the recipe exactly as is, but omit the chicken, and add shrimp and clams???
If you don’t mind me asking, what part of Portugal is your family from? My family lives in Praia de Mira, which is on the central coast of the country about 25 minutes from Aveiro. Was supposed to go there to see the family, but we all know what sadly happened with those plans.
Best,
Susana
Stephanie
Always so great to find a fellow Portuguesa! I actually have a seafood and chorizo paella on my website that has shrimp and clams and no chicken! Just search “seafood paella”! My whole family is from Madeira Island, I used to go every year, but yes travel is very tough right now. Itching to get back ASAP!
Katy
This recipe is amazing! Had our family reliving our trip to Spain and Portugal in 2019.
Stephanie
I’m so glad you loved the recipe Katy! Thanks for making it!
Kari
Hello! This looks delicious! Thinking of making it for our snow week here in north Texas. What would you think about adding capers instead of olives?
Thanks!
Stephanie
Hi Kari! I hope you are doing ok with the extreme weather in Texas! In a pinch, the capers can work as a substitute for the olives. I would only use probably a Tbsp. Let me know how it turns out and stay safe!
Kim
This was my first time making paella. And I am so glad I found this recipe because it was easy and it didn’t have shrimp in it because I’m allergic to shrimp. It tasted so good! I shared it with my coworker too and she liked it as well! I would definitely make it again.