Chicken Chorizo Paella with Peas
A one pan Spanish style rice dish with seared chicken, smoky chorizo, peppers, and peas, ready in 40 minutes.
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.
Notes
Substitutions: Arborio rice can replace paella rice.
Tips: Do not stir while the rice simmers, and make sure the chicken reaches 165 degrees F.
Storage: Refrigerate for up to 3 days and reheat until steaming hot.