Chorizo and Chicken Paella
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Calories
1010 kcal
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Course
Dinner
Chorizo and Chicken Paella
Description
Chorizo and Chicken Paella brings together the savory qualities of sliced Spanish chorizo and browned chicken breast pieces with vibrant vegetables such as diced onion, red bell pepper, and garlic. The addition of smoked paprika, saffron, and turmeric seasons the dish with characteristic yellow color and warm, earthy notes. Arborio or bomba rice absorbs the chicken broth and tomato base, cooking slowly until tender and infused with the pan's flavors. Peas and Manzanilla olives add bursts of freshness and saltiness, while a sprinkle of fresh parsley and lemon wedges finish the dish.
The cooking process involves browning the meats first, then sautéing the vegetables before deglazing with white wine. After adding tomatoes, broth, and spices, the rice is carefully stirred in and simmered gently to develop a creamy texture without stirring excessively. This paella can be served directly from the skillet, showcasing its rustic rustic presentation, and pairs well with a simple salad or crusty bread.
For best results, use a 12- or 15-inch cast iron pan to prevent overflow. Leftovers keep well refrigerated for up to four days and reheat easily in the microwave. Using Spanish or Portuguese chorizo, already cooked, is recommended for this recipe rather than raw Mexican chorizo.
Ingredients
- 4 tablespoons olive oil (divided)
- 1 pound chicken breast or thighs cut into square pieces
- 2 links spanish chorizo (12oz sliced [see note #1])
- 2 teaspoons smoked paprika
- kosher salt freshly ground, to taste
- black pepper freshly ground, 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 diced tomatoes 1 can, fire roasted
- 1/4 cup white wine dry
- 3 1/3 cups chicken broth
- 1 teaspoon Turmeric
- Pinch saffron threads
- 2 cups arborio rice or bomba rice
- 1 cup green peas fresh or frozen
- 1/4 cup Manzanilla olives sliced
- 1/4 cup parsley freshly chopped
- 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
- Use Spanish or Portuguese chorizo, which is pre-cooked, instead of raw Mexican chorizo.
- Arborio rice can substitute for bomba rice if the latter is unavailable.
- Employ a 12- or 15-inch cast iron skillet to avoid overflow during cooking.
- Refrigerate leftover paella in an airtight container for up to 4 days.
- Reheat leftovers in the microwave until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 1010 kcal
% Daily Value*
| Calories | 1010kcal | 51% |
| Carbohydrates | 97g | 32% |
| Protein | 52g | 104% |
| Fat | 43g | 66% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 138mg | 46% |
| Sodium | 1158mg | 48% |
| Potassium | 811mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 3206IU | 64% |
| Vitamin C | 77mg | 86% |
| Calcium | 82mg | 8% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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