Chicken chorizo paella is a flavorful and hearty meal that combines chicken, smokey chorizo sausage, vegetables, and saffron-infused rice. It's perfect for any occasion, from family dinners to special celebrations. One bite of this flavor-packed paella will have everyone asking for the recipe!
Best Chicken Chorizo Paella Recipe
This paella combines the rich and smoky flavors of chorizo sausage with tender chicken and fragrant saffron rice. There's no shortage of flavor here!
Paella is perfect for entertaining as it can be prepared in large quantities and served family-style. And if you happen to have leftovers, they taste even better the next day!
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🥘 Chicken Chorizo Paella Ingredients
Don't let the long list of ingredients intimidate you! Many of these items are things you probably have in your kitchen already.
- Olive Oil - 1 tablespoon of extra virgin olive oil.
- Chicken Thighs - 1 pound of boneless, skinless chicken thighs (cubed).
- Chorizo - 4 ounces of chorizo (sliced).
- Onion - ¼ cup of thinly sliced white or yellow onion.
- Garlic - ½ teaspoon of minced garlic (about 1 small clove or ½ a large clove).
- Tomato Paste - 1 tablespoon of tomato paste or a tomato paste substitute.
- Saffron - 1 pinch of saffron threads (dissolved in 2 tablespoons of water).
- Paprika - 1 teaspoon of paprika, smoked paprika, or a paprika substitute.
- Turmeric - 1 teaspoon of turmeric or a turmeric substitute.
- Salt & Pepper - Add salt & pepper to taste.
- Rice - 1 cup of paella rice or arborio rice, uncooked.
- Chicken Broth - 2 ½ cups of chicken broth or stock (plus more as needed).
- Frozen Peas (optional) - 1 cup of frozen peas.
- Parsley (optional) - 1 tablespoon of chopped fresh parsley for garnish.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chicken Chorizo Paella
Making paella isn't as difficult as they make it appear on cooking shows. Just follow the steps, and it will be ready in no time! Grab your measuring utensils, a wooden spoon, and a large oven-safe skillet or paella pan to get started.
One batch of this paella makes 6 hearty servings, so there's plenty to share!
Chicken Chorizo Paella
- Prep. First, preheat your oven to 350°F (175°C). Then, heat 1 tablespoon of olive oil in a large oven-proof skillet or paella pan over medium-high heat.
- Cook the chicken. Add 1 pound of cubed chicken thighs and cook for 5-7 minutes or until they are almost cooked through and little to no pink remains. Set aside.
- Cook the chorizo. Reduce the heat to medium-low and add 4 ounces of sliced chorizo, ¼ cup of sliced onion, and ½ teaspoon of minced garlic to the pan and cook for 30 seconds.
- Season. Add 1 tablespoon of tomato paste, a pinch of saffron threads dissolved in water, 1 teaspoon of paprika, 1 teaspoon of turmeric, and salt & pepper (to taste) to the skillet. Stir to combine.
- Simmer. Add 1 cup of paella rice and the optional 1 cup of frozen peas, if using, and stir to coat. Then, pour in 2 cups of chicken broth and bring it to a boil. Once boiling, cover the skillet and reduce the heat to low. Simmer for 15 minutes.
- Bake. When the 15 minutes is up, mix in the cooked chicken thighs. Cover the skillet and pop it in the oven at 350°F (175°C) for 5 minutes or until heated through.
- Enjoy. Serve immediately with 1 tablespoon of fresh chopped parsley for garnish, if desired.
Paella is a full meal all on its own, though I like to pair it with a slice of crusty French bread to soak up any extra sauce. For more serving suggestions, check out my entire post dedicated to what to serve with paella! Enjoy
💭 Angela's Pro Tips & Recipe Notes
- Chicken thighs are fatty dark meat that keeps moist when cooked and has a ton of flavor, so they are perfect for making paella. You can use cubed chicken breast, too, if that's what you have on hand.
- If you have saffron powder instead of threads, you will want to use ⅛ - ¼ teaspoon of powder.
- If you notice some rice sticking to the bottom of the skillet, that's what you want! The crispy golden layer of rice at the bottom is one of the best parts of paella and is actually called 'socarrat.'
🥡 Storing & Reheating
Let leftovers cool completely, then transfer them to a shallow airtight storage container in the fridge. Enjoy within 3-4 days.
Reheating Chicken Chorizo Paella
Put the paella in a baking dish and add a splash of broth or water for moisture. Cover tightly with foil and bake at 300°F (150°C) for 15-20 minutes or until heated through.
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❓ Recipe FAQs
To freeze your paella, let it cool completely, then portion it into freezer-safe airtight containers and freeze for up to 2 months. Before reheating, place the paella in the fridge to thaw overnight.
Of course! In fact, Spanish seafood paella with chorizo, mussels, and shrimp is one of my favorite flavor combinations. There's even rabbit paella, snail paella, vegetarian paella, and so much more you can try!
Many paellas are gluten-free, this one included! Paella rice and arborio rice are both naturally gluten-free. So this is one comfort food that is totally safe to indulge in if you have gluten sensitivity!
😋 More Flavorful Dinner Recipes
- Creamy Prawn Pasta - Dive into a luxurious blend of succulent prawns and rich, velvety cream sauce with every bite of this delectable pasta!
- Slow Cooker Brisket - Making a mouthwateringly tender brisket has never been easier, thanks to your crockpot!
- Taco Stuffed Shells - The fusion of Italian and Mexican cuisine in these taco stuffed shells is a delightful surprise for your taste buds!
- Honey Sesame Chicken - Take your taste buds on a sweet and savory adventure with this sticky, caramelized honey sesame chicken!
- Chicken Sausage with Apples, Onions, and Potatoes - Savor the comforting flavors of juicy chicken sausage, tender potatoes, and sweet caramelized apples and onions in every bite.
- Bangers and Mash - A British comfort food classic with juicy sausages and creamy mashed potatoes smothered in rich onion gravy.
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📖 Recipe Card
Chicken Chorizo Paella
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 lb chicken thighs (cubed)
- 4 oz chorizo (sliced)
- ¼ cup onion (thinly sliced)
- ½ teaspoon garlic (minced)
- 1 tablespoon tomato paste
- 1 pinch saffron threads
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ¼ teaspoon each, salt & pepper (to taste)
- 1 cup paella rice (or arborio or carnaroli rice)
- 2 ½ cups chicken broth (more as needed)
- 1 cup frozen peas (optional)
- 1 tablespoon fresh parsley (chopped, optional for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- First, preheat your oven to 350°F (175°C). Then, heat 1 tablespoon of olive oil in a large oven-proof skillet or paella pan over medium-high heat.
- Add the cubed chicken thighs and cook for 5-7 minutes or until they are almost cooked through and little to no pink remains. Set aside.
- Reduce the heat to medium-low and add the chorizo, onion, and garlic to the pan and cook for 30 seconds.
- Add the tomato paste, saffron threads dissolved in water, paprika, turmeric, and salt & pepper to the skillet. Stir to combine.
- Add the rice and stir to coat. Then, pour in the chicken broth and bring it to a boil. Once boiling, cover the skillet and reduce the heat to low. Simmer for 15 minutes.
- When the 15 minutes is up, mix in the cooked chicken thighs, then the frozen peas, if using. Cover the skillet and pop it in the oven at 350°F (175°C) for 5 minutes or until heated.
- Serve immediately with fresh chopped parsley for garnish, if desired.
Notes
- Chicken thighs are fatty dark meat that keeps moist when cooked and has a ton of flavor, so they are perfect for making paella. You can use cubed chicken breast, too, if that's what you have on hand.
- If you have saffron powder instead of threads, you will want to use ⅛ - ¼ teaspoon of powder.
- If you notice some rice sticking to the bottom of the skillet, that's what you want! The crispy golden layer of rice at the bottom is one of the best parts of paella and is actually called 'socarrat.'
- To store: Let leftovers cool completely, then transfer them to a shallow airtight storage container in the fridge. Enjoy within 3-4 days.
- To reheat: Put the paella in a baking dish and add a splash of broth or water for moisture. Cover tightly with foil and bake at 300°F (150°C) for 15-20 minutes or until heated through.
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