Easiest Way to Make Tasty Chorizo and Chicken Paella

Easiest Way to Make Tasty Chorizo and Chicken Paella Delicious, fresh and tasty.

Chorizo and Chicken Paella. This chicken and chorizo paella is a flavor party in a skillet. An easy paella recipe, made in a cast iron skillet to get that crispy rice on the bottom and filled with delicious vegetables. One skillet paella that will feed the family!

Combining these with our chicken and chorizo recipe will give you a paella dish you won't forget.

Cook's note: A large cast iron skillet would work here.

Pour in the olive oil and let it heat up.

You can have Chorizo and Chicken Paella using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Chorizo and Chicken Paella

1. You need 4 cups of chicken broth.

2. It’s 1/2 teaspoon of saffron threads.

3. Prepare 3 tablespoons of olive oil.

4. You need 8 oz of chorizo sliced.

5. You need 8 oz of chicken thighs cubed.

6. It’s 1 of large onion chopped.

7. Prepare 1 of red pepper diced.

8. You need 3 of gloves garlic minced.

9. You need 1 teaspoon of smoked paprika.

10. You need 1 1/2 cup of Arborio rice.

11. Prepare 1/2 cup of tomato puree.

12. Prepare of Salt.

13. It’s of Pepper.

14. You need of Fresh parsley chopped.

15. You need 1/2 cup of frozen peas.

Season the chicken all over with salt, pepper and paprika.

Sear in the olive oil until browned all over.

Transfer to a plate with tongs.

A Chicken and Chorizo Paella might sound like a very ambitious project, but once you realize how easy and quick it is, you will be making it over and over again.

Chorizo and Chicken Paella step by step

1. Heat chicken broth in small saucepan on low heat. Add saffron threads.

2. In large 12-14inch cast iron skillet, heat olive oil over medium high heat.

3. Add chorizo and chicken and remove when lightly browned.They should not be cooked through..

4. Add onion, pepper, and garlic and sauté until soft. Stir in paprika, rice, and tomato purée.

5. Strain chicken broth and add to pan. Add chorizo and chicken back to pan and stir once. Add salt and pepper to taste.

6. Cook over medium heat until all of the liquid is dissolved and rice is tender (about 25min).

7. To crispy (burnt) rice is desired, turn heat to high and cook for 2 min..

8. Sprinkle frozen peas on top (optional).

9. Remove from heat and cover with parchment paper. Let sit for 10 min.

10. Top with parsley and enjoy!.

Pair it with a bottle of Garnacha Wine and you're all set for success!

Season chicken on all sides with salt, pepper, and paprika.

Remove from pan and set aside.

Stir in rice and add broth.

Bring to a boil, stirring often.