Description
A comforting Chicken and Chorizo Paella made with saffron-infused rice, tender chicken thighs, and smoky Spanish chorizo. This one-pan meal balances rich, savory flavors with bright notes of lemon and parsley.
Ingredients
- 1 large pinch saffron threads (about 2 teaspoons)
- 6 boneless chicken thighs (or bone-in)
- 1 medium yellow onion, small-diced
- 1 red bell pepper, small-diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 8 ounces dry-cured smoked Spanish chorizo, sliced
- 1 ½ cups Arborio rice
- 1 (15-ounce) can diced tomatoes
- 3 cups chicken broth, plus 1 tablespoon, divided
- 1 cup frozen green peas
- Salt and pepper to taste
- Olive oil
- Chopped Italian parsley
- Lemon wedges
Instructions
- Season chicken with salt and pepper. Sear in olive oil over medium heat until browned on both sides. Remove and set aside.
- In the same pan, cook chorizo until lightly crisped. Add onion and bell pepper; sauté until softened.
- Stir in garlic and smoked paprika; cook briefly. Add rice and toast for 1 minute.
- Mix crushed saffron with 1 tablespoon warm broth. Add tomatoes, remaining broth, and saffron mixture. Stir gently.
- Return chicken to the pan. Simmer uncovered on low heat for 20–25 minutes without stirring.
- Add peas during the last 5 minutes. Cook until rice is tender and liquid is mostly absorbed.
- Rest for 5–10 minutes before garnishing with parsley and serving with lemon.
Notes
- Look for a golden crust forming at the bottom; this adds texture.
- If the rice absorbs liquid too quickly, add a small splash of warm broth.
- Bone-in chicken may require a few extra minutes; internal temperature should reach 165°F.
- Use a wide pan to promote even cooking and proper rice texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Spanish-inspired