Enjoy a taste of Spain at home with this One Pot Chicken and Chorizo Paella.
Paella is one of those dishes that brings back fond childhood memories. When I was young, my dad took an assignment in Spain and I remember eating seafood paella. Walking down cobbled streets, we’d look in the shop windows and see what all the shop owners were selling. I remember the warm milk that we’d drink with lots of sugar because it tasted so bad – it was probably healthier than the milk we got back home, but tasted different from what we were used to.
Although I’m sure Spain is very different today than it was 40 years ago, the aroma of paella cooking away still brings me back to that visit.
A number of years ago, I taught myself how to make authentic paella, even purchasing a few paella pans in the process. Traditional paella is cooked on the stove top to begin with, finished in the oven, then set aside for a few more minutes to finish cooking the rice. Onions and bell peppers serve as the main aromatics, smoked Spanish paprika and saffron are the key spices, bomba rice is the best rice to use, and chicken broth or seafood broth are the cooking liquid of choice.
For company, I make paella the authentic way – it makes a stunning presentation. But, for everyday, I know I can get away with this stovetop version, inspired by a recipe I spotted on Cooking Light. Using chicken and sausage is a less expensive alternative to seafood, which I save for company or special occasions.
In this stovetop version, seasoned boneless chicken breast is lightly browned first, then the aromatics are sautéed along with some chorizo sausage, before the rice is added. Finally, chicken broth and seasonings are added (I removed the chicken while the rice cooked and added it back at the end to prevent it from drying out) and the pot is set to low, simmering away until the rice is nearly done. Green peas brighten up the final dish.
For an authentic paella, try to find Bomba “Calasparra” rice, which is grown in cool flowing water around the town of Calasparra in Murcia. Calasparra rice has a Denomination of Origin status, and is supposed to be denser, more absorbent than regular rice, so it’s perfect for absorbing the flavorful broth in paella. I bought mine from Tienda.com a while ago and dug it out of my pantry.
One Pot Chicken and Chorizo Paella
Ingredients
- 1 pound boneless chicken breast cut into 1 1/2" pieces
- 1 teaspoon dried thyme
- salt and fresh ground pepper
- 2 tablespoons olive oil divided
- 1 pinch of saffron
- 2 links chorizo sausage I used Niman Ranch nitrate-free, antibiotic-free, hormone-free, sliced
- 1 medium onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic chopped
- 1 1/2 cups uncooked Bomba rice arborio or medium grain rice
- 1 medium tomato chopped
- 1 teaspoon Spanish smoked paprika
- 3 cups low-sodium fat-free chicken broth
- 1 cup frozen green peas thawed
Instructions
- Season chicken pieces with thyme, salt and pepper.
- Heat 1 tablespoon oil in a large pot on medium heat. Add chicken pieces and saute until lightly browned; remove to a plate,
- Place saffron in a small bowl and cover with a little water.
- Heat remaining tablespoon of oil in pot. Add sausage, onion, pepper and garlic; saute until onions are translucent. Add rice and saute another 2 minutes. Add tomato, paprika, chicken broth and saffron with soaking liquid. Bring to a boil, then reduce heat to low and cook, covered, for 20 minutes.
- Add chicken pieces back to pot and sprinkle in peas. Cover and continue to cook another 10 minutes on low, stirring gently a few times to make sure bottom doesn't burn.
Jeanette – I’m a paella freak dating back to my post-college backpacking days and the most memorable meal was paella in Barcelona. I’m digging your quicker method and pinning right now 🙂
Thanks Deanna – there’s something about paella that just stays with you. The aroma is still in my head from years ago!
You are a master at coming up with healthy, delicious family dinners. Love this recipe!
I’m always transported when I enjoy paella…love this easy, budget-friendly version!
You’re awesome! I actually can’t have any seafood other than fish, so this is perfect. :] Thanks so much for sharing this recipe!
Oh, how I love paella…my mom used to make Julia Child’s recipe on special occasions. So glad to have an easier recipe to make on weeknights!
I love Paella but have only made it once a long time ago. Your recipe looks wonderful, pinned to make soon. oxox
Oh Jeanette, this looks incredible! I fell in love with paella when we visited Spain many years ago. I have always been afraid to try making my own and love that you are sharing an easier version. Pinning and I can’t wait to try this:)
This sounds so good – I wish we were having it for dinner! Thanks for tip about the rice – I’ll look for it.
Ooooo this looks fabulous and it needs to happen soon because I have peas and seafood stock that need to be used in my freezer! Great recipe 🙂
When I had Paella in Spain, I hate to say I HATED it. Stuffed with shrimp that had the shells on it and gross slimy seafood. This is a Paella I could totally get on board with chicken and chorizo, hello American fusion! Love it!
The colors in this dish just pop out and say eat me, I’m delicious! What a stunner!