This One Pot Chicken Chorizo Paella is a vibrant, savory dish that brings bold Spanish flavors to your dinner table with minimal effort. Made in one skillet, it combines juicy chicken, spicy chorizo, and fragrant rice with a medley of spices, vegetables, and a hint of saffron (or turmeric for a budget-friendly option). It’s everything you love about traditional paella, made weeknight-easy. Perfect for sharing with family or guests, this dish is hearty, colorful, and bursting with flavor in every bite. Plus, it all comes together in under an hour, with just one pan to clean!
What Makes This Dish Special?
This isn’t just a regular rice and chicken dinner—it’s a flavor bomb! The smoky chorizo and seasoned chicken pair beautifully with saffron-infused rice and vegetables, giving you a dish that’s rich, savory, and a little spicy. It’s perfect for a cozy family meal or a casual dinner party where you want to impress without stress.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4–6
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into chunks
- 6 oz Spanish chorizo, sliced
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 bell pepper, chopped (red or yellow)
- 3 garlic cloves, minced
- 1 ½ cups Arborio or short-grain rice
- 1 tsp smoked paprika
- ½ tsp ground turmeric (or a pinch of saffron)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 3 ½ cups chicken broth (warm)
- ½ cup frozen peas
- Juice of ½ lemon
- Fresh parsley, chopped (for garnish)
- Optional: Lemon wedges for serving
Instructions
1. Brown the Chicken and Chorizo
Heat olive oil in a large deep skillet over medium heat. Add the chicken and season with salt and pepper. Cook until browned on all sides, about 5–6 minutes. Add the sliced chorizo and cook for 2–3 more minutes, until it starts to crisp. Remove both from the skillet and set aside.
2. Sauté the Vegetables
In the same skillet, add the chopped onion and bell pepper. Sauté for 4–5 minutes until softened. Stir in the garlic and cook for another minute.
3. Toast the Rice and Add Spices
Add the rice to the skillet and stir for 1–2 minutes to lightly toast it. Sprinkle in the smoked paprika, turmeric (or saffron), and a pinch more salt and pepper. Stir to coat the rice evenly in the spices.
4. Simmer Everything Together
Pour in the warm chicken broth and stir to combine. Return the chicken and chorizo to the skillet, nestling them into the rice. Reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
5. Add the Peas and Finish
Stir in the frozen peas during the last 5 minutes of cooking. Once everything is cooked, squeeze fresh lemon juice over the top and sprinkle with parsley.
6. Serve and Enjoy
Serve warm with extra lemon wedges on the side. Let the paella rest for 5 minutes before digging in to allow the flavors to fully meld.
Variations
- Seafood Twist: Add shrimp or mussels during the last 5–7 minutes of cooking for a traditional seafood paella element.
- Spicier Version: Use hot chorizo and add chili flakes for an extra kick.
- Veggie Boost: Stir in spinach, artichoke hearts, or roasted red peppers.
- Budget-Friendly: Substitute Arborio rice with long-grain white rice and saffron with turmeric.
Equipment You’ll Need
- Large deep skillet or paella pan
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Lid for the skillet
Nutritional Information (Approx. Per Serving)
- Calories: 480
- Protein: 30g
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 4g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled portions in airtight containers for up to 2 months.
- Reheating: Reheat on the stovetop with a splash of broth or water to restore moisture.
My Cooking Experience
Paella always felt intimidating until I simplified it into a one-pot meal. The first time I tried this chicken chorizo version, I was blown away by how deeply flavorful and comforting it turned out. It’s now one of my go-to “fancy but easy” dinners, especially when I want to serve something impressive without being glued to the kitchen.
Conclusion
One Pot Chicken Chorizo Paella is a showstopper meal made easy. It’s loaded with bold flavors, made in just one skillet, and customizable to your liking. Whether you’re feeding a hungry family or entertaining guests, this dish will make any dinner feel like a special occasion.
one pot chicken chorizo paella
Ingredients
Method
- Heat olive oil in a large deep skillet over medium heat. Add the chicken and season with salt and pepper. Cook until browned on all sides, about 5–6 minutes. Add the sliced chorizo and cook for 2–3 more minutes, until it starts to crisp. Remove both from the skillet and set aside.
- In the same skillet, add the chopped onion and bell pepper. Sauté for 4–5 minutes until softened. Stir in the garlic and cook for another minute.
- Add the rice to the skillet and stir for 1–2 minutes to lightly toast it. Sprinkle in the smoked paprika, turmeric (or saffron), and a pinch more salt and pepper. Stir to coat the rice evenly in the spices.
- Pour in the warm chicken broth and stir to combine. Return the chicken and chorizo to the skillet, nestling them into the rice. Reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Stir in the frozen peas during the last 5 minutes of cooking. Once everything is cooked, squeeze fresh lemon juice over the top and sprinkle with parsley.
- Serve warm with extra lemon wedges on the side. Let the paella rest for 5 minutes before digging in to allow the flavors to fully meld.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled portions in airtight containers for up to 2 months.
- Reheating: Reheat on the stovetop with a splash of broth or water to restore moisture.
