This easy chorizo chicken paella is a fast one-pan dinner made with juicy chicken, Spanish chorizo, rice, peas, and peppers. Cozy, flavorful, and ready in about 40 minutes.
This chorizo chicken paella is one of those dinners that smells good almost immediately. As soon as the chorizo hits the pan, the whole kitchen smells smoky and garlicky, and by the time the rice finishes cooking, everyone is already asking when dinner is ready.
Everything cooks in one pan, and the ingredients are easy to keep around. The chorizo adds loads of flavor without much work, which is probably why I keep making recipes like this Chorizo Pasta Bake and Lentil and Chorizo Stew over and over again.
This is not a traditional Spanish paella, just an easy and fast homemade version with simple ingredients and less fuss. The rice turns rich and flavorful, the chicken stays juicy, and the crispy bits of chorizo on top are honestly the best part.
The leftovers are great too, which is always a bonus. Add a quick salad or some roasted vegetables on the side, and dinner is done.
Prep Time: 15 minutes | Cook Time: 40 minutes | Ingredients: 15 + olive oil, salt & pepper | Servings: 6 | Difficulty: Easy
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Recipe ingredients
Chorizo: Use raw Spanish cooking chorizo for the best flavor. It releases delicious smoky fat while cooking and seasons the whole dish.
- If you only have dry-cured chorizo, you can still use it. Just cook it for about 1 minute at the beginning instead of 2-3 minutes because it is already cured and only needs warming through.
- And if you have more chorizo, make this quick Chorizo and Pumpkin Soup.
Rice: Traditional paella rice like Bomba or Calasparra is best because it absorbs lots of flavor while staying tender.
- If you can't find paella rice, Arborio rice works really well too. I've used it several times. Short-grain rice is always a better choice than long-grain rice for this recipe.
- If you like easy rice dinners, try this Pork Belly Fried Rice.
Chicken: Chicken breast keeps the recipe lean and cooks quickly, but boneless chicken thighs are also great and stay extra juicy.
Wine: The white wine adds depth of flavor, but you can leave it out if you prefer. Just add a splash of extra broth instead.
See the recipe card for the full recipe and ingredient quantities.
How to make chorizo chicken paella?
Prepare the ingredients: Slice the chorizo, cut the chicken into chunks, chop the onion, mince the garlic, and slice the bell pepper. Let the peas thaw while you prepare everything else.
Step #1: Cook the chorizo for 2-3 minutes until slightly crispy and the fat has rendered.
Step #2: Add the chicken and stir until golden. Remove chicken and chorizo with a slotted spoon and leave about 2 tablespoons of fat in the pan.
Step #3: Cook the vegetables for 3-4 minutes. Pour in the wine and let it bubble for 1-2 minutes. Stir in the spices. Add the grated tomato and cook for about 2 minutes.
Step #4: Add the rice and stir well for about 2 minutes so it gets coated in all the flavors.
Step #5: Pour in the chicken broth and season. Place chicken and chorizo on top. Cover and simmer for 20 minutes or until the rice is tender and most of the broth has been absorbed.
Step #6: Scatter the peas on top and cook for another 2 minutes. Let rest briefly, add parsley, and serve with lemon wedges.
Tips
- Use a large wide pan so the rice cooks evenly.
- Do not stir the rice too much once the broth is added.
- Check the rice after about 18 minutes. Different rice types may need slightly more or less liquid.
- Grating the tomato helps it melt into the sauce quickly.
- A little crispy rice on the bottom is delicious.
Storage
Store leftover chicken and chorizo paella in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of broth or water so the rice softens again. You can also microwave individual portions.
I don't freeze rice dishes like this because the texture changes a bit after thawing, but it still works if needed.
What to serve with chorizo chicken paella?
This is already a complete meal, but I often serve it with something fresh on the side.
A simple tomato salad, Cucumber Apple Salad, or roasted vegetables work really well. If you want something heartier, try it with garlic bread or a quick green salad.
More easy one-pan dinners
If you like simple dinners like this chorizo chicken paella, you might also enjoy:
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📖 Recipe
Easy Chicken Chorizo Paella
Equipment
- Large Dutch oven or large thick-bottomed pan
- Box grater
Ingredients
- 9 oz Spanish chorizo Note 1
- 1 lb chicken breast cut into large chunks, Note 2
- 1 tablespoon olive oil optional if needed
- 1 large onion finely chopped
- 1 garlic cloves minced
- 1 red bell pepper cut into strips
- ¼ cup white wine optional, Note 4
- ½ teaspoon sweet paprika
- ½ teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 large tomato about 7 oz/ 200 g, grated
- 2 cups paella rice Note 3
- 4 cups chicken broth 1 liter
- ½ teaspoon fine sea salt more to taste
- ½ teaspoon ground black pepper more to taste
- 1 cup frozen peas
- 2 tablespoons parsley chopped
- lemon wedges to serve
Instructions
- Peas: Let them defrost on the counter while you prepare the paella.1 cup frozen peas
- Cook chorizo: Heat the skillet and cook the chorizo slices for about 2 minutes until the fat has rendered.9 oz Spanish chorizo
- Add chicken and cook for 3-4 minutes until golden on both sides. Remove from the pan with a slotted spoon and discard the excess fat, leaving about 2 tablespoons in the pan. If the chorizo hasn't rendered enough fat, you can add 1 tablespoon olive oil 1 lb chicken breast
- Sauté vegetables: Add the onions, garlic, and peppers, and sauté for 3-4 minutes until softened. Pour in the white wine and cook on medium-high heat for 1-2 minutes until mostly evaporated.1 large onion + 1 garlic cloves + ½ teaspoon sweet paprika + ¼ cup white wine
- Add spices and tomato: Sprinkle in the spices and stir for 1 minute. Add the grated tomato and its juices and cook for 2 minutes.½ teaspoon sweet paprika + ½ teaspoon smoked paprika + 1 teaspoon turmeric + 1 large tomato
- Add rice and stir for about 2 minutes so it gets coated in the spices and juices. 2 cups paella rice
- Pour in the chicken broth and add salt and pepper.4 cups chicken broth + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper
- Cook paella: Arrange the chorizo and chicken pieces on top and bring everything to a gentle boil. Cover the pan and cook on low heat for about 20 minutes or until the rice has absorbed most of the broth and is tender. Check after 18 minutes and add a splash of broth if needed.
- Add peas: Scatter the peas on top and cook for another 2 minutes.
- Serve paella: Leave to rest for 2-3 minutes, sprinkle with parsley, and serve immediately with lemon wedges.2 tablespoons parsley + lemon wedges
Notes
- Chorizo: Use raw Spanish cooking chorizo, not cured dry chorizo. Raw chorizo releases flavorful fat while cooking and gives the dish the best texture and flavor. If using dry-cured chorizo instead, reduce the first cooking step to about 1 minute, just enough to release some fat and warm the sausage through.
- Chicken: You can also use boneless, skinless chicken thighs instead of chicken breast.
- Rice: Traditional paella rice like Bomba or Calasparra works best because it absorbs lots of flavor without becoming mushy. If unavailable, use Arborio rice or another short-grain rice. Long-grain rice is not ideal because it stays too firm and does not absorb flavors as well.
- Wine: White wine adds depth of flavor, but you can leave it out if preferred.
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