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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.
-6 Servings
Ingredients
- 4 tablespoons olive oil (divided)
- 1 pound chicken breasts (or thighs cut into square pieces)
- 2 links Spanish chorizo (12oz sliced [see note #1])
- 2 teaspoons smoked paprika
- Kosher salt/Freshly ground black pepper to taste
- 1 small yellow onion (diced (1/3 cup))
- 1 large red bell pepper (seeded and diced (about 1/2 cup))
- 3 cloves garlic (minced)
- 14.5 ounces fire roasted diced tomatoes (1 can)
- 1/4 cup dry white wine
- 3 1/3 cups chicken broth
- 1 teaspoon turmeric
- Pinch saffron threads
- 2 cups Arborio or Bomba rice
- 1 cup fresh or frozen green peas
- 1/4 cup sliced manzanilla olives
- 1/4 cup freshly chopped parsley
- Lemon wedges for garnish
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Equipment
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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.
Video
Nutrition Information
Calories: 1010kcal (51%), Carbohydrates: 97g (32%), Protein: 52g (104%), Fat: 43g (66%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.01g, Cholesterol: 138mg (46%), Sodium: 1158mg (50%), Potassium: 811mg (23%), Fiber: 8g (33%), Sugar: 8g (9%), Vitamin A: 3206IU (64%), Vitamin C: 77mg (93%), Calcium: 82mg (8%), Iron: 9mg (50%)