Easy Chicken and Chorizo Paella Recipe
Servings: 6 Servings
Ingredients
- 1 pound chorizo, links, sliced diagonally into 1-inch slices
- 1¼-1½ pounds boneless, skinless chicken thighs
- 1 cup arborio rice
- 2 cups plus 2 tablespoons chicken broth
- 1, 14.5-ounce can diced tomatoes
- 2 cloves garlic, minced
- ½ yellow onion, diced
- Pinch saffron threads
- Juice and zest of 1 lemon
- 1 cup frozen peas
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- Flat leaf parsley, finely chopped, for garnish
Instructions
- Heat a paella pan or large skillet or medium high heat. *Note: if you're using a paella pan, it does not take long for it to reach temperature.
- Brown the chorizo, about 5 minutes per side, then remove from the pan. Add the chicken and cook for 6-7 minutes on each side. Remove the chicken to a cutting board and allow it to rest.
- Add the onion and garlic to the pan and saute for 3 minutes until fragrant. Add the rice and stir to toast for 2 minutes.
- Add the broth, salt, pepper, saffron, and tomatoes to the pan. Stir to combine. Reduce heat and simmer for 20 minutes, or until the broth is absorbed.
- Add the lemon juice, peas, and lemon zest to the pan and stir to combine.
- Slice the chicken into strips, then add the chicken and chorizo back into the pan, nestling the meat into the rice mixture.
- Heat over low heat for an additional 10 minutes, or until the meat and peas are warmed throughout.
- Stir in a handful of fresh chopped parsley, serve, and enjoy!
Nutrition
Calories: 473kcal | Carbohydrates: 31g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 137mg | Sodium: 282mg | Potassium: 335mg | Fiber: 3g | Sugar: 2g | Vitamin A: 478IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 4mg