Chicken and Chorizo Paella. Swap traditional seafood paella for an easy chicken and chorizo version - a hearty family supper for four. Chorizo and chicken Paella made in a cast iron skillet, bursting with flavor from fire roasted tomatoes, garlic, bell peppers, saffron, tumeric, and more! This chicken and chorizo paella is a flavor party in a skillet.

Heat the oil in a large, lidded, heatproof pan or paella pan. Fry the chicken until the pieces are evenly browned. Making this Chicken and Chorizo Paella at home is easy and really fun. You can cook Chicken and Chorizo Paella using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken and Chorizo Paella

1. It's 1 of large onion.
2. Prepare 300 g of chorizo.
3. Prepare 12 of green beans.
4. Prepare 5 cloves of garlic.
5. It's 3 of chillis.
6. Prepare of Chopped parsley.
7. It's 2 of lemon wedges.
8. Prepare of Good pinch of saffron.
9. You need 1 of mug of paella rice.
10. Prepare 400 g of chicken breast.
11. It's 1 litre of chicken stock.
12. Prepare of Oregano.
13. You need of Paprika.
14. It's of Salt.
15. It's of Pepper.

It is made with chicken thighs and traditional Spanish chorizo, along with a sofrito I have tried so many types of paellas in my life, and chicken and chorizo paella is one of my favorites. I really love the flavors that chorizo adds to. This easy version of the traditional Spanish rice dish features both chicken and chorizo sausage mixed in with the rice, peas and tomato. Read the Paella with chicken and chorizo recipe.

Chicken and Chorizo Paella instructions

1. Prepare the ingredients..
2. In a flat bottom pan or wok, gently fry chicken and prepare chicken stock (a couple of chicken oxo cubes in a litre of water will do the trick). Add a pinch of saffron to the stock and let simmer..
3. Add chorizo, chilli and onion and fry for a minute. Next add the rice and coat it with all that yummy chorizo oil..
4. Gradually add stock to the rice, stirring continuously. Leave on a gentle heat. Add chicken, then season with a teaspoon of paprika, a teaspoon of oregano, a pinch of salt and pepper, then let simmer for 20 minutes..
5. When the rice has absorbed all the stock, you're good to go. Garnish with chopped parsley and lemon slices and serve..
6. Serve.

While paella is often associated with seafood, it is made throughout all parts of Spain - not just coastal regions - and got its start as a farm worker's. This simple chicken chorizo paella may not be the way a purist in Spain might do it, and we're no strangers to making it the traditional way, in the special paella pan we schlepped over from Spain-lots of stirring, saffron, and anxiety-ridden hovering. If you really want to go the authentic route, you can. Chicken and chorizo paella - a great twist to the classic paella, really flavorful and makes a great dish for lunch or dinner. The first time I have ever served Paella was when I visited Barcelona.