Savory Chicken and Chorizo Paella
Indulge in the vibrant flavors of this Savory Chicken and Chorizo Paella, a traditional Spanish dish perfect for gatherings. This one-pan meal combines tender chicken, flavorful chorizo sausage, and aromatic spices, all mingling beautifully with short-grain rice and fresh vegetables. Perfectly cooked in the oven for a delightful crust, this hearty dish is sure to impress family and friends alike. Serve with fresh lemon wedges for a zesty finish that brings the whole dish together!
6
Servings
350
Calories
15
Ingredients
Ingredients
chicken broth
4 cups (heated and kept warm)
olive oil
2 tablespoons (for cooking)
chicken
1 large (cut into pieces)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
garlic cloves
2 (finely chopped)
chorizo sausage
4 sweet sausages (cut into 1/2-inch slices)
onion
1 large (chopped)
red bell pepper
1 (cut into thin strips)
short-grain white rice
1 1/2 cups (uncooked)
fresh parsley
3 tablespoons (chopped)
bay leaf
1 (whole)
fresh peas
2 cups (uncooked)
paprika
1 teaspoon (for sprinkling)
lemon
1 (cut into wedges)
Instructions
1
Preheat the oven to 325°F (163°C).
2
In a medium saucepan, heat the chicken broth over moderate heat and keep warm throughout the cooking process.
3
In a large, shallow skillet or paella pan, heat 1 tablespoon of olive oil over moderate heat. Season the chicken pieces with salt and pepper, then add them to the skillet, cooking for about 5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside to drain.
4
Using the same skillet, add the garlic and chorizo sausage slices and sauté for about 2 to 3 minutes on each side until they are nicely browned. Remove from the pan and let them drain on paper towels.
5
In the same skillet, add another tablespoon of olive oil if needed. Sauté the chopped onion and red bell pepper for about 5 minutes, or until the onion is soft and golden.
6
Add the short-grain rice to the skillet, stirring well to coat with the oil and vegetables. Incorporate the fresh parsley and bay leaf, then pour in the warm chicken broth along with the fresh peas. Bring to a boil, then reduce to medium-high heat and let cook uncovered for about 10 minutes, stirring occasionally.
7
Gently fold the browned chicken and chorizo back into the rice mixture. Sprinkle the paprika evenly over the top. Transfer the skillet to the preheated oven and bake uncovered for approximately 20 minutes, or until the rice is fully cooked and has absorbed the liquid.
8
Once done, remove from the oven and let the paella rest for a few minutes. Serve hot with lemon wedges for a refreshing contrast.
Nutrition Information
13.3
Fat
38.3
Carbs
16.7
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken and Chorizo Paella?
It is a traditional Spanish one-pan dish that combines chicken, chorizo sausage, aromatic spices, and short-grain rice.
How many people does this recipe serve?
This recipe yields 6 servings.
What is the recommended oven temperature?
The oven should be preheated to 325 degrees Fahrenheit or 163 degrees Celsius.
What type of rice should be used for this paella?
The recipe calls for 1.5 cups of uncooked short-grain white rice.
How much chicken broth is required?
You will need 4 cups of chicken broth, which should be heated and kept warm.
What kind of chorizo is used?
The recipe specifies 4 sweet chorizo sausages cut into half-inch slices.
How should the chicken be prepared?
One large chicken should be cut into pieces and seasoned with salt and pepper.
How long do I cook the chicken in the skillet?
Brown the chicken pieces for about 5 minutes on each side until golden.
How long should the garlic and chorizo be sauteed?
They should be sauteed for about 2 to 3 minutes on each side until browned.
Which vegetables are included in the base?
The base includes one large chopped onion and one red bell pepper cut into thin strips.
How much garlic is needed?
The recipe requires 2 finely chopped garlic cloves.
What herbs are used for seasoning?
The dish uses 3 tablespoons of chopped fresh parsley and one whole bay leaf.
How long does the rice cook on the stovetop?
After adding the broth, let the rice cook uncovered on the stove for about 10 minutes.
Is the paella covered while baking in the oven?
No, the paella should be baked uncovered for approximately 20 minutes.
What should I do after removing the paella from the oven?
Let the paella rest for a few minutes before serving it hot.
What is the purpose of the lemon wedges?
Lemon wedges are served with the dish to provide a zesty finish and refreshing contrast.
How many calories are in one serving?
There are 350 calories per serving.
What is the protein content per serving?
Each serving contains 16.7 grams of protein.
How much fat is in this dish?
There are 13.3 grams of fat per serving.
What is the carbohydrate count per serving?
Each serving has 38.3 grams of carbohydrates.
How much olive oil is used for cooking?
The recipe uses 2 tablespoons of olive oil.
Are the peas used in the recipe fresh or frozen?
The recipe calls for 2 cups of uncooked fresh peas.
When is the paprika added?
One teaspoon of paprika is sprinkled evenly over the top just before the skillet is placed in the oven.
What type of pan is recommended?
A large, shallow skillet or a traditional paella pan is recommended.
How many ingredients are in this recipe?
There are a total of 15 ingredients.
Is the rice stirred while on the stove?
Yes, you should stir the rice occasionally during the 10-minute stovetop simmer.
Should I drain the chicken after browning?
Yes, the recipe suggests removing the chicken and setting it aside to drain after browning.
What tags describe this recipe?
Tags include Spanish cuisine, one-pan meal, comfort food, savory, and family recipe.
How is the red bell pepper cut?
The red bell pepper should be cut into thin strips.
What is the total ingredient count?
The recipe contains 15 individual ingredients.