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 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken and Chorizo Paella

1. Prepare 2 of Chicken Breasts (diced).
2. You need 100 grams of Chorizo (sliced).
3. You need 250 grams of Risotto (or Paella) Rice.
4. Prepare 1 of Litre Chicken Stock (replace some of the stock with a glass of white wine if you're a legend).
5. Prepare 1 of Onion (diced).
6. It's 2 of Peppers (diced).
7. Prepare 1 stick of Celery (sliced).
8. You need 1 of Tomato.
9. You need 3 clove of Garlic (finely sliced).
10. You need 1 pinch of Saffron.
11. It's 1 tbsp of Chopped Parsley (or dried).
12. Prepare 1 tsp of Smoked Paprika.

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. Skin and de-seed the tomato. The easiest way to do this is to to make a cross in the skin at the bottom and then plop it in a bowl of boiling water for 3-4 minutes, turning it over every now and again. Pour away the water and when it's cool enough, peel off the skin. Quarter the tomatoes, squish out the seeds and then dice the flesh..
2. Get a large frying pan on a medium heat with some olive oil. Once the oil is hot, add the chicken and fry it for 5 minutes or so, until golden. Remove from the pan and set aside..
3. Add the rice to the pan that was used for the chicken (add more oil if needed) and fry for 3-4 minutes, stirring continuously, until the rice turns translucent. Remove form the pan and set aside with the chicken..
4. Add the sliced chorizo to the pan and fry for 2-3 minutes until it starts to release it's oil. Then add the onion, celery, peppers, garlic and tomato. Fry for a further 3-4 minutes until the vegetables are beginning to soften..
5. Add the rice and chicken back to the pan along with the stock, saffron, parsley and smoked paprika. Stir it all together. Turn the heat to low and leave to cook for 20-30 minutes - stirring occasionally - until most of the liquid has been absorbed..
6. Serve and enjoy! :).

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.