Skillet Chicken and Chorizo Paella
Skillet Chicken and Chorizo Paella is a delicious and quick recipe for a weeknight dinner or to show off for guests. It’s presents beautifully and tastes amazing. Rich in flavor and showcasing sautéed chicken thighs and chorizo, this is a wonderfully mouthwatering dish!
For the true Spaniards reading this blog, I admit that this isn’t a traditional paella. Paella typically doesn’t include chorizo or onions but I find the addition of both to be perfect. Paella is also served as a lunch dish rather than dinner…I say eat it any time you like!
Begin by allowing the saffron to “bloom” in a small amount of chicken broth for 15 minutes or longer.
It’s important to sear the chorizo and chicken thighs to get them nicely browned before adding to the paella.
Note that we use Spanish chorizo which is very different from Mexican chorizo. Spanish chorizo is a cured and air-dried type of sausage that you can eat without cooking, similar to salami. I love it in paella and in various mussel dishes.
Add the onions and bell pepper to the skillet and cook until tender. Stir in the garlic and smoked paprika and then add the tomatoes and rice, cooking until the liquid is almost fully absorbed.
Add the broth and saffron mixture and simmer. Return the chorizo and chicken to the skillet and then top with the peas.
Cook, uncovered and undisturbed, until the chicken and rice are tender and the liquid is almost fully absorbed, about 20 minutes.
Remove from the heat and cover and let it stand at room temperature about 5 minutes.
Garnish with parsley and serve this delicious entrée!
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Skillet Chicken and Chorizo Paella
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
- 1/2 tsp saffron threads
- 3 & 1/4 cups low-sodium chicken broth, divided
- 1 tbsp olive oil
- 6 ounces dry-cured Spanish chorizo, cut into 1/4-inch-thick slices or diced
- 1 pound boneless, skinless chicken thighs, cut into 1 & 1/2-inch pieces
- 1/2 tsp black pepper
- 1 & 1/2 tsp kosher salt, divided
- 3/4 cup chopped yellow onion (from 1 small onion)
- 1 small red bell pepper, finely chopped
- 4 small garlic cloves, minced (1 tbsp)
- 1/2 tsp smoked paprika
- 1 (14 & 1/2-ounce) can diced tomatoes, undrained
- 1 & 1/2 cups uncooked short-grain white rice (such as Spanish bomba or Italian arborio)
- 1 cup thawed frozen sweet peas
- Chopped fresh flat-leaf parsley, for garnish
- Lemon wedges, for garnish
Instructions
Stir together saffron and 1/4 cup of the broth in a small bowl. Let stand at room temperature at least 15 minutes or up to 1 hour.
Meanwhile, heat oil in a 12-inch cast-iron skillet over medium-high. Add chorizo; cook, stirring occasionally, until lightly browned, about 2 minutes. Using a slotted spoon, transfer chorizo to a plate lined with paper towels; reserve drippings in skillet.
Add chicken, black pepper, and 1 teaspoon of the salt to skillet; cook over medium-high, stirring occasionally, until lightly browned but not fully cooked, about 7 minutes. Using slotted spoon, transfer chicken to plate with chorizo. Do not wipe skillet clean.
Add onion and bell pepper to skillet; cook over medium-high, stirring occasionally, until tender, about 5 minutes.
Stir in garlic and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes and rice; cook, stirring constantly, until liquid is almost fully absorbed, about 2 minutes.
Carefully stir in saffron mixture and remaining 3 cups broth and 1/2 teaspoon salt; bring to a simmer over medium-high.
Return chorizo and chicken to skillet, stirring lightly to partially cover with rice; sprinkle mixture with peas (do not stir peas in).
Cook, uncovered and undisturbed, over medium-low, rotating skillet occasionally to evenly distribute heat, until chicken and rice are tender and liquid is almost fully absorbed, about 20 minutes.
Remove from heat; cover and let stand at room temperature until liquid is fully absorbed, about 5 minutes. Garnish with parsley and lemon wedges.
Recipe from Food & Wine
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