This golden, saffron-kissed rice studded with smoky chorizo and tender chicken is everything a weeknight dinner should be: bold, comforting, and done in one pan. I first made this Chicken and Chorizo Paella on a rainy Tuesday when I needed something that felt special without requiring a trip to three different stores, and it’s been my go-to ever since.
The best part? You get all those rich, layered Spanish flavors without spending hours in the kitchen, and if you’re looking for more cozy dinner recipes, this one fits right in alongside favorites like this Best Cheesy Gnocchi Skillet Recipe or a warming Healthy White Bean Kale Soup Recipe.
Why You’ll Love This Easy Chicken and Chorizo Paella
This Chicken and Chorizo Paella recipe checks every box for a satisfying dinner. It’s packed with protein from the chicken and chorizo, colorful with peas and tomatoes, and fragrant from the saffron and lemon. The rice soaks up all those smoky, savory juices while it cooks, creating layers of flavor in every bite.
You’ll love that it all comes together in one pan, which means less cleanup and more time to actually enjoy dinner. It’s also flexible enough to make on a weeknight but special enough to serve when you have company.
The chicken thighs stay tender and juicy, the chorizo adds a smoky depth, and the saffron rice ties it all together with that warm, golden flavor.
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Ingredients For Chicken and Chorizo Paella
Here’s what you’ll need to make this flavorful Chicken and Chorizo Paella.
See Recipe Card Below This Post For Ingredient Quantities
Chorizo: Adds smoky, spicy flavor and richness to the dish. Slicing it into thick diagonal pieces keeps it juicy and gives you those crispy, caramelized edges.
Chicken thighs: Stay moist and tender during cooking, much better than chicken breasts. Boneless and skinless makes prep easier.
Arborio rice: Absorbs all the broth and flavors while maintaining a slightly creamy texture. It’s the same rice used in risotto.
Chicken broth: Forms the cooking liquid for the rice and carries the saffron flavor throughout the dish.
Diced tomatoes: Add acidity, sweetness, and moisture. They break down into the rice and create a rich base.
Garlic: Brings aromatic depth and savory flavor. Minced garlic releases its oils quickly when sautéed.
Yellow onion: Adds sweetness and body to the dish. Diced onion melts into the rice as it cooks.
Saffron threads: The signature ingredient that gives paella its golden color and earthy, floral aroma. A little pinch goes a long way.
Lemon: Brightens the entire dish with fresh acidity. Both the juice and zest add layers of citrus flavor.
Frozen peas: Add pops of color, sweetness, and texture. They cook quickly and stay bright green.
Sea salt and pepper: Balance and enhance all the other flavors.
Flat leaf parsley: Fresh, herbaceous garnish that adds color and a light, fresh finish.
How To Make Chicken and Chorizo Paella
Follow these simple steps to make your Chicken and Chorizo Paella.
Heat the pan: Heat a paella pan or large skillet over medium-high heat. Paella pans heat up quickly, so keep an eye on the temperature.
Brown the chorizo: Add the chorizo slices and cook for about 5 minutes per side until they’re golden and crispy on the edges. Remove them from the pan and set aside.
Cook the chicken: Add the chicken thighs to the same pan and cook for 6 to 7 minutes per side until they’re golden brown and cooked through. Remove and let them rest on a cutting board.
Sauté aromatics: Add the diced onion and minced garlic to the pan with all those flavorful drippings. Sauté for 3 minutes until the onion softens and everything smells amazing.
Toast the rice: Stir in the arborio rice and let it toast for 2 minutes. This step helps the grains absorb the flavors and gives them a slightly nutty taste.
Add liquids and simmer: Pour in the chicken broth, salt, pepper, saffron threads, and diced tomatoes. Stir everything together, then reduce the heat and let it simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
Add lemon and peas: Stir in the lemon juice, frozen peas, and lemon zest. The peas will warm through quickly and the lemon brightens everything up.
Return meat to pan: Slice the rested chicken into strips, then nestle both the chicken and chorizo back into the rice mixture.
Final heat: Keep the pan over low heat for an additional 10 minutes until the meat and peas are heated through and everything melds together.
Garnish and serve: Sprinkle fresh chopped parsley over the top, serve it straight from the pan, and enjoy your Spanish-style chicken recipe.
Substitutions and Variations
You can customize this authentic Chicken and Chorizo Paella recipe to fit what you have on hand.
Rice: If you don’t have arborio rice, use medium-grain white rice or even long-grain rice. The texture will be slightly different, but it’ll still taste great.
Chorizo: Swap Spanish chorizo for Italian sausage, andouille, or even smoked sausage. The flavor profile will shift, but you’ll still get that smoky, savory element.
Chicken: Use bone-in chicken thighs for even more flavor, or swap for chicken drumsticks. You can also use a mix of chicken pieces.
Vegetables: Add bell peppers, green beans, or artichoke hearts. Roasted red peppers are especially good in paella.
Seafood twist: Turn this into a chicken, chorizo, and prawn paella by adding shrimp or mussels in the last 5 minutes of cooking.
Equipment For Chicken and Chorizo Paella
This Chicken and Chorizo Paella with vegetables comes together easily with basic kitchen tools.
Paella pan or large skillet: A wide, shallow pan helps the rice cook evenly and develop that crispy bottom layer called socarrat.
Cutting board and knife: For slicing the chorizo and chicken.
Measuring cups and spoons: To measure ingredients accurately.
Wooden spoon or spatula: For stirring and scraping up all those flavorful bits from the bottom of the pan.
Storage and Reheating Tips
Store leftover chicken and chorizo paella in an airtight container in the fridge for up to 3 to 4 days. The rice will absorb more liquid as it sits, so it might be slightly drier when you reheat it.
To reheat, add a splash of chicken broth or water to a skillet and warm the paella over medium heat, stirring gently. You can also microwave individual portions with a damp paper towel on top to keep the rice from drying out.
I don’t recommend freezing paella because the rice texture changes when frozen and thawed, becoming mushy and grainy.
Expert Tips
Don’t stir too much: Once you add the broth and rice, resist the urge to stir constantly. Let the rice cook undisturbed so it develops that crispy bottom layer.
Use quality saffron: It’s expensive, but a little goes a long way. Look for bright red threads and store them in an airtight container away from light.
Let the chicken rest: Slicing the chicken right after cooking lets the juices redistribute, keeping it moist and tender.
Adjust the heat: If the rice is absorbing liquid too quickly and starting to stick, lower the heat. If it’s taking too long, raise it slightly.
Make it your own: Paella is a flexible dish. Don’t stress about making it “perfectly authentic.” Use what you have and what you love.
Serving Suggestions
This weeknight Chicken and Chorizo Paella recipe is hearty enough to serve on its own, but here are some cozy sides that pair beautifully.
Serve it with a simple green salad dressed with olive oil and lemon, or try a Delicious Winter Kale Salad Recipe for something more substantial. Crusty bread is perfect for soaking up any extra broth at the bottom of the pan.
A glass of chilled white wine or sparkling water with lemon makes it feel a little more special. For dessert, keep it light with fresh fruit or a scoop of vanilla ice cream.
FAQ
What is in chicken and chorizo paella?
Chicken and chorizo paella is made with chicken thighs, sliced chorizo sausage, arborio rice, saffron, chicken broth, tomatoes, garlic, onion, peas, and lemon. It’s a Spanish rice dish that combines protein, vegetables, and aromatic spices in one pan. William always says it’s “basically a treasure chest of good stuff,” and he’s not wrong.
How long can you keep chicken and chorizo paella in the fridge?
You can keep leftover paella in an airtight container in the fridge for 3 to 4 days. Make sure to cool it completely before storing it, and reheat it gently with a splash of broth to keep the rice from drying out. I usually pack it for lunch the next day, and it tastes even better after the flavors have had time to sit together.
What type of chorizo for paella?
Use Spanish chorizo, which is a cured, smoked sausage that’s firm and sliceable. It’s different from Mexican chorizo, which is fresh and crumbly. Spanish chorizo adds that smoky, slightly spicy flavor that’s traditional in paella. You can find it in the deli or specialty section of most grocery stores.
What are the main ingredients in paella?
The main ingredients in traditional Chicken and Chorizo Paella are rice, saffron, olive oil, and a protein like chicken, seafood, or rabbit. Vegetables like tomatoes, peppers, and peas are common, along with aromatics like garlic and onion. The key is the saffron, which gives paella its signature golden color and earthy flavor. Every region in Spain has its own version, so there’s a lot of flexibility.
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Pairing
These are my favorite dishes to serve with Chicken and Chorizo Paella
Chicken and Chorizo Paella
A vibrant, comforting Chicken and Chorizo Paella, smoky chorizo, and fragrant saffron rice.
Ingredients
Method
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Heat a paella pan or large skillet over medium-high heat until hot.
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Add the chorizo slices and cook until browned and slightly crisp, about 5 minutes per side. Remove and set aside.
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Add the chicken thighs to the same pan and sear until golden on each side, about 6-7 minutes per side. Remove and let rest on a cutting board.
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Sauté the diced onion and minced garlic in the pan for 3 minutes until softened and fragrant.
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Stir in the rice and toast for 2 minutes, ensuring each grain is coated in the pan’s juices.
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Pour in the chicken broth, saffron water, diced tomatoes, salt, and pepper. Stir gently to combine.
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Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally until the rice has absorbed most of the liquid.
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Add the lemon juice, lemon zest, and peas to the pan, stirring to distribute evenly.
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Slice the rested chicken into strips and return both the chicken and cooked chorizo to the pan, nestling them into the rice.
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Cover and cook on low heat for 10 minutes to warm everything through.
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Sprinkle with chopped parsley and serve immediately.
Nutrition
Notes
This paella fills your kitchen with the warmth of Spain. Perfect for sharing with family, it balances smoky chorizo and tender chicken with a hint of lemony brightness.
