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one pot chicken chorizo paella
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one pot chicken chorizo paella

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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: chicken
Calories: 480
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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. 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 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.