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Chicken Paella Recipe

Skillet of chicken paella with chorizo.
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Packed with traditional flavors, fresh veggies, and tender rice, this chicken and chorizo paella is the perfect hearty Spanish-inspired dish.

Ingredients

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  • 5–6 strands of Spanish saffron
  • 1/4 cup chicken broth
  • 2 tablespoons olive oil
  • 1 pound chicken breasts sliced into 1/2 inch thick and 2-3-inch-long pieces
  • 1/2 teaspoon salt plus additional for seasoning the chicken
  • 6 ounces Spanish chorizo with the casing removed and sliced into 1/2-inch slices
  • 1 green pepper (about 1 cup once diced)
  • 1/2 medium white onion (about 1 cup once diced)
  • 3 cloves garlic finely minced
  • 1 teaspoon paprika powder
  • 1/4 teaspoon ground turmeric
  • 1 1/2 cups rice (bomba, paella, or arborio)
  • 8 ounces tomato sauce
  • 1 cup frozen peas
  • 2 cups chicken broth

Instructions

 
 
 
  • Combine saffron and ¼ cup chicken broth.  Set aside.
  • Heat olive oil in a large skillet or paella pan over medium heat then add chicken. Season generously with salt.
  • Cook until the chicken is no longer pink stirring often, about 6-8 minutes.
  • Remove chicken from the pan and set aside for later.
  • Add chorizo, green pepper, and onion to the skillet and cook for 6-7 minutes or until the veggies are soft and the chorizo starts to caramelize.
  • Add garlic, remaining ½ teaspoon of salt, paprika, turmeric and stir and cook for another minute.
  • Add rice and cook for another 2-3 minutes then add the chicken back to the pan along with tomato sauce and peas. Stir to combine.
  • Pour all of the chicken broth in to the rice mixture and stir. Bring it to a boil over medium high heat.
  • Reduce the heat to low medium, cover, and let it cook for 18-20 minutes or until the rice is soft and cooked through.
  • Serve with lemon wedges and freshly minced parsley for garnish if desired.

Notes

This paella can be stored in an airtight container in the fridge for up to 5 days.

Nutrition

Find it online: https://virtualrecipebox.com/chicken-paella-recipe/