Chicken chorizo paella is a one pan Spanish style rice dish packed with seared chicken, smoky chorizo, peppers, and peas, and it comes together in about 40 minutes.
You do not need a special paella pan or saffron. A wide skillet, a can of crushed tomatoes, and a good paella rice give you golden, tender grains and plenty of savory flavor, which makes this a friendly weeknight take on a classic.
Table of Contents
Why This Chicken Chorizo Paella Recipe Works
Chorizo releases paprika rich oil as it browns, so the rice cooks in a base that already tastes smoky and deep. There is no need for extra oil or a long ingredient list.
Searing the chicken first builds a browned crust on the pan, and those browned bits dissolve into the broth. The chicken then finishes cooking gently in the rice, which keeps it juicy.
The rice simmers without stirring, then rests off the heat. This gives the grains time to absorb the last of the liquid and keeps them separate and slightly firm instead of mushy.
Ingredients for Chicken Chorizo Paella
- 1 tbsp olive oil
- 12 oz boneless skinless chicken thighs, cut into 8 pieces
- 1/4 tsp kosher salt, for the chicken
- 1/4 tsp black pepper, for the chicken
- 6 oz Spanish dry cured chorizo, quartered lengthwise and sliced 1/3 inch thick
- 1 small yellow onion, diced
- 1 small red bell pepper, roughly diced
- 2 cloves garlic, minced
- 2 cups shredded fresh spinach
- 14 oz can crushed tomatoes
- 1 1/2 cups low sodium chicken broth
- 1 tsp paprika
- 1 cup Spanish paella rice, such as calasparra
- 1/3 cup frozen peas
- 1 1/2 tbsp fresh parsley, finely chopped
Chicken thighs. Boneless thighs stay tender in the simmering rice. Cut them into bite size pieces so they cook through quickly.
Chorizo. Choose firm, dry cured Spanish chorizo, not the raw Mexican kind. It crisps in the pan and flavors the whole dish.
Paella rice. Short grain Spanish rice absorbs a lot of liquid without turning gluey. Arborio is the closest substitute.
Crushed tomatoes. They add body and a mild tang that balances the rich chorizo.
Peas and parsley. Half the peas cook in the rice and the rest are scattered on top for bright color. Parsley goes on at the very end.
How to Make Chicken Chorizo Paella
1. Prep the chorizo and chicken. Cut the chorizo lengthwise into quarters, then slice it into pieces about 1/3 inch thick. Season the chicken with the salt and pepper.
2. Sear the chicken. Heat the olive oil in a large, wide skillet over high heat. Sear the chicken for about 2 minutes per side until golden but not cooked through, then move it to a plate.
3. Brown the chorizo. In the same skillet, add the onion, garlic, and chorizo. Stir for 1 minute until the chorizo starts to brown and releases its oil, then add the bell pepper and cook 1 minute more.
4. Toast the rice. Add the rice and stir for 1 minute so every grain is coated in the red oil.
5. Add the liquid. Pour in the broth and crushed tomatoes, then add the spinach, half of the peas, and the paprika. Stir once, bring to a simmer, and set the heat to medium high so it stays at a gentle bubble.
6. Cook without stirring. Set the chicken back into the pan so it is mostly under the liquid. Cook for 10 minutes without stirring, scatter the remaining peas on top, and cook 5 minutes more until most of the liquid is absorbed and the rice is just tender.
7. Rest and finish. Take the pan off the heat and let it stand for 5 minutes. Sprinkle with parsley, check that the chicken reaches 165 degrees F, and serve.
How to Serve Chicken Chorizo Paella
Bring the skillet straight to the table with lemon wedges for squeezing. A fresh Italian house salad and fluffy dinner rolls round out the meal, while air fryer asparagus adds a crisp green side. For a gathering, set out a pitcher of strawberry pineapple mojito to keep things cheerful.
How to Store and Reheat Chicken Chorizo Paella
Let the paella cool within 2 hours, then refrigerate it in an airtight container for up to 3 days. Freeze portions for up to 1 month if you like, though the rice softens slightly. Reheat on the stove over medium low heat with a splash of chicken broth or water, stirring gently, until steaming hot and at least 165 degrees F.
Tips and Variations for Chicken Chorizo Paella
Use a wide pan. A wide skillet gives the rice a thin layer, which cooks evenly and develops flavor.
Do not stir. Stirring releases starch and makes the rice creamy. Leave it alone for the full 10 minutes.
Watch the heat. Keep the broth at a gentle simmer. Too high and the rice scorches before it is tender.
Season at the end. Chorizo and broth are salty, so taste before adding anything beyond the small amount on the chicken.
Add seafood. Tuck a handful of raw shrimp into the rice for the last 5 minutes for a surf and turf version.
Try a crust. For a crisp bottom layer, raise the heat for the final 60 seconds and listen for a light crackle.
Swap the greens. Chopped kale works in place of spinach if you add it with the broth.
Food safety. For general guidance on cooling and reheating rice dishes safely, see the University of California food safety update.
Frequently Asked Questions About Chicken Chorizo Paella
What is chicken chorizo paella?
It is a Spanish inspired rice dish cooked in a single pan with chicken, chorizo, vegetables, and broth. The rice absorbs the savory liquid and turns golden and flavorful.
Can I use regular rice for chicken chorizo paella?
Short grain paella rice gives the ideal texture. If you only have long grain rice, it will still work, but reduce the broth by about 1/4 cup and expect a looser, less creamy bite.
How do I know when chicken chorizo paella is done?
The liquid should be mostly absorbed, the rice just tender with a slight bite, and the chicken at 165 degrees F in the thickest piece.
Can I leave out the spinach?
Yes. The dish works fine without it. Add extra peas or diced zucchini if you want more vegetables.
What should I serve with paella?
Lemon wedges, crusty bread, and a green salad are all you need.
Chicken Chorizo Paella with Peas
Equipment
- Large wide skillet
- Wooden spoon
- Instant read thermometer
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 12 oz boneless skinless chicken thighs cut into 8 pieces
- ¼ tsp kosher salt for the chicken
- ¼ tsp black pepper for the chicken
- 6 oz Spanish dry cured chorizo quartered lengthwise and sliced 1/3 inch thick
- 1 small yellow onion diced
- 1 small red bell pepper roughly diced
- 2 cloves garlic minced
- 2 cup shredded fresh spinach
- 14 oz crushed tomatoes 1 can
- 1 ½ cup low sodium chicken broth
- 1 tsp paprika
- 1 cup Spanish paella rice such as calasparra
- ⅓ cup frozen peas divided
- 1 ½ tbsp fresh parsley finely chopped
Instructions
Cooking
- Prep. Quarter the chorizo lengthwise and slice 1/3 inch thick. Season the chicken with salt and pepper.
- Sear. Brown the chicken in olive oil over high heat for 2 minutes per side, then set it aside.
- Build the base. Cook the onion, garlic, and chorizo for 1 minute, add the bell pepper for 1 minute more, then stir in the rice to coat.
- Simmer. Add the broth, tomatoes, spinach, half the peas, and paprika, return the chicken, and cook without stirring for 10 minutes.
- Finish. Add the remaining peas, cook 5 minutes more, then rest off the heat for 5 minutes and top with parsley.
