Description
A quick, one-skillet weeknight dinner featuring smoky chorizo, juicy chicken thighs, and saffron-infused rice. This recipe delivers restaurant-quality flavor with minimal cleanup and is ready in just 30 minutes.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 6 oz Spanish chorizo, sliced (cured or semi-cured)
- 1.5 cups Arborio or Bomba rice
- 3 cups low-sodium chicken broth
- 1 pinch saffron threads
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 medium yellow onion, diced
- 1 medium red bell pepper, chopped
- Salt and black pepper to taste
- Optional: 1 tablespoon olive oil
- Optional: ½ cup frozen peas
- Optional: 1 tablespoon tomato paste
- Optional: Lemon wedges and fresh parsley for serving
Instructions
- Prep ingredients: Chop onion, mince garlic, and dice chicken into bite-sized pieces. Measure spices and broth.
- Heat a large skillet or paella pan over medium-high heat. Add chorizo slices and cook for 2-3 minutes until they release their red oil. Remove chorizo with a slotted spoon, leaving the fat in the pan.
- Add chicken pieces to the same pan. Season with salt and pepper. Cook for 3-4 minutes until browned on all sides. Remove chicken and set aside with the chorizo.
- Reduce heat to medium. If the pan looks dry, add a splash of olive oil. Add diced onion and red bell pepper. Cook for 3-4 minutes until softened.
- Add minced garlic and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant but not browned.
- Add rice to the pan. Stir for 2 minutes to coat the rice in the oil and toast it slightly.
- Pour in chicken broth and add saffron (crushed between fingers). Stir to scrape up browned bits from the bottom. Add tomato paste if using.
- Return chicken and chorizo to the pan, nestling them into the rice. Bring to a boil, then reduce heat to low.
- Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift the lid during this time.
- Remove lid. If rice is tender and liquid is absorbed, sprinkle frozen peas over the top. If liquid remains, cook uncovered for 2 more minutes.
- Cover again and remove from heat. Let rest for 5 minutes to allow flavors to meld and rice to finish cooking.
- Fluff rice with a fork. Serve immediately with lemon wedges and fresh parsley.
Notes
Do not stir the rice after adding the broth to prevent it from becoming gummy. Use low-sodium broth as chorizo is naturally salty. Spanish chorizo is preferred over Mexican chorizo for this recipe; if using Mexican chorizo, brown and drain excess fat first. For a crispy bottom (socarrat), cook uncovered for the last 2-3 minutes on medium heat. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3
- Sodium: 620
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 52
- Fiber: 2
- Protein: 28
Keywords: one-pot meal, chicken paella, chorizo recipe, quick dinner, weeknight meals, saffron rice, easy paella, family dinner