chicken paella

You can&#8217;t beat a paella &#8211; Spain&#8217;s answer to a one-pan supper. Be it cooked over an open fire, BBQ, or in the comfort of your kitchen, the chicken, chorizo, and piquillo peppers ensure this saffron-spiced rice is FULL of flavour. With a wedge of lemon or some aioli &#8211; it&#8217;s perfection. If seafood is more your thing, try this Valencian noodle paella packed full of squid, prawns and mussels!

Chicken and pepper paella with chorizo

litre chicken stock

saffron strands

olive oil

chicken

onion,

garlic cloves, crushed

chorizo sausage, chopped

tomatoes,

paella rice (Spanish bomba rice

piquillo

parsley

pitted black olives,

Lemon wedges and aioli (garlicky mayo – see tips) to serve

You’ll also need…

Heat the stock in the small pan until it comes to the boil. Add the saffron strands, then remove from the heat. Set the pan aside for at least half an hour to infuse until required (see Make Ahead).

Heat half the oil in the paella/ frying pan. Season the chicken with salt and pepper, then fry in batches for 5 minutes on each side until evenly browned (or see tips). Remove from the pan with a slotted spoon and set aside on a plate.

Add the remaining oil to the same pan and fry the onion, garlic and a little salt over a medium heat for 10 minutes until slightly softened, but not browned. Next add the chorizo sausage and cook for 3-4 minutes, stirring and breaking it down, until lightly golden. Stir in the tomatoes and cook for 3-4 minutes until you have a thick paste. Add the rice, then stir well for 1 minute to coat each grain.

Pour in the saffron infused stock, then return the chicken and any resting juices to the pan. Bring to the boil and cook uncovered – without stirring – over a low-medium heat for 20 minutes or until the rice is cooked but with a little firmness. It should be sticky at the bottom and there will be steam holes appearing over the surface of the rice.

Scatter the peppers, parsley and olives over the top of the rice, carefully cover with foil and crimp it to seal, then set aside for 5 minutes to warm the peppers and olives through. Uncover, stir well, then serve with lemon wedges and aioli.

The rice is perfectly tender and scented with saffron, there are red bell peppers and onions for flavor and texture, and the chicken is soft and moist. I don’t have a paella pan and used a large skillet. Bomba Rice is essential and rather than buying saffron, he recommended I use a packet of Paellero. The paella is ready in about 45 minutes, far exceeded my expectations, my family raved about it, and you’ll want to make it again and again.

Easy Chicken Paella

olive oil, divided

sweet Vidalia onion

red bell pepper, trimmed,

pressed

about 1.25 pounds boneless skinless chicken breast,

1.1 pounds Bomba Rice

chicken broth

packet Paellero

tomatoes

water (or additional chicken broth),

peas (I used frozen that

salt and pepper,

lemon wedges,

To a large skillet (15+ inches in diameter...

To a large skillet (15+ inches in diameter if possible) or paella pan, add 2 tablespoons olive oil, onion, pepper, and sauté over medium-high heat until vegetables begin to soften and lightly caramelize, about 5 to 8 minutes; stir intermittently.

Add the garlic and cook until fragrant, about...

Add the garlic and cook until fragrant, about 1 minute; stir intermittently. Remove the sofrito (the onion, pepper, and garlic) from the pan; set aside.

Add the remaining 2 tablespoons olive oil, chicken,...

Add the remaining 2 tablespoons olive oil, chicken, season with salt and pepper, and cook the chicken until it’s about 50% cooked through, stirring and flipping intermittently. Remove from the pan; set aside with the sofrito.

Add the rice and cook to toast the...

Add the rice and cook to toast the rice for about 3 minutes, stirring intermittently.

To the chicken broth, add 1 packet Paellero,...

To the chicken broth, add 1 packet Paellero, and stir to combine. Add the chicken broth to the rice.

Add the sofrito and chicken back to the...

Add the sofrito and chicken back to the skillet, add the tomatoes, 1 cup water, and simmer over medium-low heat for about 20 to 25 minutes or until rice is tender, chicken is cooked through, and liquid is absorbed. If necessary, you may need to add more than 1 cup water (or chicken broth) based on the texture of the rice. Taste it near the end of the cooking period and if it’s too firm and all the liquid is absorbed or nearly so, add a bit more water using your judgment.

Add the peas, parsley, stir to combine, and...

Add the peas, parsley, stir to combine, and cook for 1 to 2 minutes to warm through.

Taste the paella and add salt and pepper,...

Taste the paella and add salt and pepper, if necessary, to taste. The saltiness of the chicken broth, tomatoes, whether you used Paellero, and personal preference for salt and pepper will dictate how much to use. I used about 2 teaspoons salt and 1 teaspoon pepper.

Garnish with lemon wedges and serve immediately. Paella...

Garnish with lemon wedges and serve immediately. Paella will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

A lovely paella that will make you dream of sunny Spain. Ready in 45 minutes, at around £2.50 a head, it won&#8217;t break the bank either.

Chicken and chorizo paella

cured chorizo, sliced

tbsp sweet smoked paprika

hot paprika

chicken breasts,

butter

paella or risotto rice

chicken stock

red pepper, sliced

green beans, halved

cherry tomatoes, halved

Heat a large pan over a medium heat and dry-fry the chorizo, sliced, until it is golden and the oil is released. Remove from the pan and set aside.

Add the onion to the pan and cook for 5 minutes, then stir in the sweet smoked paprika and the hot paprika and cook for a further 2 minutes.

Add the chicken and cook for 3-4 minutes, then remove from the pan and set aside.

Heat a knob of butter in the pan and stir in the rice, then add 1 litre hot chicken stock, stir well and cook for 10 minutes.

Return the chorizo, chicken and onion to the pan with the red pepper, green beans, and tomatoes. Season and cook for a further 5 minutes, until the rice is tender.

Stir a handful finely chopped fresh flatleaf parsley into the paella and serve immediately.

This easy chicken paella recipe is perfect for a weeknight dinner.  This quick chicken paella dish with quinoa will become a family favorite.

Chicken and Sausage Paella Recipe

basmati rice

chicken tenders,

smoked Spanish paprika

Salt and pepper

onion

chorizo, andouille, linguica,

red bell pepper, diced

garlic,

saffron, crushed

oregano

peas

parsley,

Combine the rice with 1 1/4 cups of...

Combine the rice with 1 1/4 cups of the chicken broth in a microwave-safe container. Cover and microwave for 10 minutes.

Meanwhile, sprinkle the chicken tenders with the paprika...

Meanwhile, sprinkle the chicken tenders with the paprika and some salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy pan or Dutch oven over medium-high heat until starting to shimmer. Add the chicken and cook for 2 minutes per side, until lightly browned. Transfer to a plate and set aside.

Add the remaining 1 tablespoon olive oil to...

Add the remaining 1 tablespoon olive oil to the pan. Add the onion and sausage and cook for 5 minutes, stirring often. Add the bell pepper, garlic, saffron, oregano, and 1/4 teaspoon of salt and cook, stirring, for 2 minutes more.

Add the remaining 1 cup chicken broth, bring...

Add the remaining 1 cup chicken broth, bring to a boil, and deglaze the pan by scraping up any browned bits along the bottom, 1 minute or so.

Stir in the tomatoes, partly cooked rice, and...

Stir in the tomatoes, partly cooked rice, and chicken, bring to a simmer, reduce the heat to medium, and cook, loosely covered, for 8 minutes more or until the liquid is absorbed.

Add the peas and heat through for 2...

Add the peas and heat through for 2 minutes. Add salt and pepper to taste, toss with the parsley, and serve hot, sprinkled with a little more parsley.

This easy chicken and chorizo paella is bursting with Spanish inspired flavours. It takes 30 minutes to make and is a budget alternative to the classic.

Chicken and Chorizo Paella

onion, finely diced ((£0.65/3)=(£0.22))

garlic, minced ((£0.69/3)=(£0.23))

110 g (½ pack) Spanish chorizo skinned

300 g short grain paella rice ((£1.40))

400 g 1 tin chopped tomatoes ((£0.28))

650 g boneless, skinless chicken thighs,

peppers

lemon, juiced + wedges to serve ((£0.40))

paprika

turmeric

Add the diced onion and olive oil into a large/deep non-stick frying pan on a low/medium heat. Season with salt and saute for around 3 minutes, until softened.

Next, add the chorizo into the pan and fry for a couple of minutes, adding the garlic in after the fat starts to render from the chorizo.

Add the rice, paprika, turmeric, another pinch of salt and pepper and continue to gently fry for a couple of minutes. This will toast the rice slightly and bloom the spices.

Next, pour the chopped tomatoes, chicken thighs and stock into the pan. Stir to incorporate everything and reduce the heat to a low simmer. Cover with a lid for 20 minutes.

After this, stir the peppers and peas into the pan and pop the lid back on to cook for another 5 minutes.

At this point, everything will be cooked! Finish by squeezing the juice of half a lemon (or a whole depending on preference) into the pan and seasoning with salt if necessary. Enjoy!

This cast iron chicken and chorizo paella is a flavor party in a skillet. An easy paella recipe with chicken breast and Spanish chorizo, made in a cast iron skillet to get that crispy rice on the bottom and filled with red bell peppers, aromatics, saffron rice, peas, manzanilla olives, and more! This easy one skillet chicken and chorizo paella recipe is perfect for feeding the whole family.

Chorizo and Chicken Paella

olive oil (divided)

chicken breasts (or thighs

smoked paprika

Kosher salt/Freshly ground black pepper

yellow onion (diced (1/3 cup))

red bell pepper

garlic (minced)

tomatoes (1 can)

dry white wine

saffron threads

rice

green peas

manzanilla olives

Lemon wedges

Heat 3 tbsp oil in a large cast iron skillet [see note #2] on medium/high heat. Add in the sliced chorizo and brown on both sides, use a slotted spoon and set aside in a bowl. Add in the chicken, paprika, pinch of salt and pepper. Brown the chicken on all sides and using a slotted spoon set aside with the chorizo.

Lower the heat to medium. Add 1 tbsp olive oil and sauté the onion and peppers till softened, about 4 minutes. Add in the garlic and sauté until fragrant, about a minute.

Add in the white wine and deglaze the pan. Using a spoon, scrape off the bits that were on the bottom of the pan. Allow the alcohol to cook off and liquid reduce, about 3 minutes.

Stir in the diced tomatoes, chicken broth, pinch of saffron, and turmeric. Add back in the chorizo and chicken. Bring to a gentle boil.

Once the liquid is gently boiling, carefully add in the rice and stir once so that it evenly disperses. The rice should be covered in liquid. Lower the heat and cover with lid or foil and allow to cook undisturbed for 20 minutes. This allows the rice to develop a crispy bottom.

When the liquid has been fully absorbed add in the peas, olives, and parsley mix all together. If there is liquid remaining, allow it to cook a few minutes longer.

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