Easy Skillet Chicken and Chorizo Paella

Easy Chicken and Chorizo Skillet Paella Recipe

Origin of Skillet Chicken and Chorizo Paella Recipe

The idea for this Skillet Chicken and Chorizo Paella came to me during a memorable trip to Valencia, Spain, where paella is a culinary staple. I had the pleasure of staying with a local family who shared their passion for this iconic dish. They showed me the traditional way to make paella, using fresh ingredients from the local market and cooking it over an open flame in their backyard.

One sunny afternoon, we gathered around the paella pan, and I watched as they carefully layered each ingredient, from the saffron-infused rice to the succulent pieces of chicken and spicy chorizo. The aromas that filled the air were intoxicating, a symphony of spices and fresh produce. As we sat down to enjoy the meal, I was struck by the simplicity and depth of flavors, each bite a testament to the love and tradition that went into its creation.

How to Make Skillet Chicken and Chorizo Paella

Inspired by this experience, I wanted to recreate a version of paella that could be easily made at home, even on a busy weeknight. I decided to use a cast iron skillet for its even heat distribution, making it perfect for achieving that coveted crispy rice crust known as socarrat. I also chose chicken thighs for their juiciness and added chorizo for a smoky, spicy kick that pairs beautifully with the saffron and paprika.

The first time I made this Skillet Chicken and Chorizo Paella for my family, the reaction was overwhelmingly positive. The vibrant colors, from the red bell peppers to the green peas, and the rich, savory aroma brought back memories of that warm Spanish afternoon. This recipe has since become a staple in my kitchen, a go-to for both weeknight dinners and special occasions. It’s a dish that brings people together, much like it did for me in Valencia, and it never fails to impress with its robust flavors and beautiful presentation.

Chef’s Notes – Skillet Chicken and Chorizo Paella

• Use high-quality saffron and Spanish chorizo for authentic flavor.
• Ensure the chicken pieces are evenly cut to cook uniformly.
• Adding a splash of white wine when adding the tomatoes can enhance the flavor.
• Keep the stock warm before adding it to the rice to maintain a consistent cooking temperature.
• Allow the Skillet Chicken and Chorizo Paella to rest covered for 10 minutes after cooking to let the flavors meld together.
• Serve the paella immediately after resting to enjoy the best texture and flavor. Pair the paella with a simple green salad or crusty bread to complete the meal like our Cinnamon Sugar Pull-Apart Bread for a sweet treat or this Ultimate Homemade Garlic Bread for a savory pair.

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Skillet Chicken and Chorizo Paella

0.0 from 0 votes

Course: Main CourseCuisine: SpanishDifficulty: Medium

Servings

6

portions

Prep time

20

minutes

Cooking time

35

minutes

Calories

450

kcal

Resting Time

10

minutes

Total time

1

hour 

5

minutes

Dive into this vibrant Chicken and Chorizo Skillet Paella! It's a one-pan wonder bursting with flavors from smoky chorizo, tender chicken, and aromatic saffron. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress. Get ready to savor every bite!

Ingredients

• 1/2 teaspoon Saffron Strands

• 3 1/2 cups Low-Sodium Chicken Stock divided

• 1 tablespoon Extra-Virgin Olive Oil

• 6 ounces Spanish-Style Chorizo Sausage sliced into 1/4-inch rounds

• 1 pound Skinless Chicken Thighs cut into bite-sized pieces

• 1/2 teaspoon Ground Black Pepper

• 1 1/2 teaspoons Sea Salt divided

• 1 small Yellow Onion finely chopped (about 3/4 cup)

• 1 small Red Bell Pepper diced finely

• 1 tablespoon Garlic minced (about 3-4 cloves)

• 1/2 teaspoon Smoked Paprika

• 1 can (14.5 ounces) Diced Tomatoes with juice

• 1 1/2 cups Short-Grain White Rice uncooked (like Arborio or Bomba)

• 1 cup Frozen Peas thawed

• Fresh Flat-Leaf Parsley for garnish

• Lemon Wedges for serving

Directions

• Saffron Infusion – Combine saffron strands with 1/2 cup of the chicken stock in a small bowl. Let it sit at room temperature for at least 15 minutes to release its flavor.
• Sauté Chorizo – Heat olive oil in a large cast-iron skillet over medium-high heat. Add chorizo slices and cook until they are slightly browned and crispy around the edges (about 2-3 minutes). Remove chorizo with a slotted spoon and set aside.
• Cook Chicken – In the same skillet with the chorizo drippings, add chicken pieces seasoned with black pepper and 1 teaspoon of sea salt. Cook until the chicken is browned but not fully cooked through (about 6-7 minutes). Transfer to the plate with chorizo.
• Sauté Vegetables – Add chopped onion and red bell pepper to the skillet. Cook until softened and fragrant (about 5 minutes). Stir in minced garlic and smoked paprika; cook for another minute.
• Add Tomatoes and Rice – Pour in the diced tomatoes with their juice and stir in the rice. Cook while stirring constantly until most of the liquid is absorbed (about 2 minutes).
• Combine Ingredients – Carefully add the saffron-infused stock and the remaining chicken stock to the skillet. Bring to a simmer over medium-high heat.
• Return Proteins – Add back the chorizo and chicken to the skillet. Stir lightly to partially submerge them in the rice mixture. Sprinkle peas on top without stirring them in.
• Simmer Paella – Reduce heat to medium-low and cook uncovered for about 20 minutes until the rice is tender and most of the liquid is absorbed.
• Rest and Serve – Remove from heat and cover the skillet with a lid or foil. Let it rest for about 10 minutes to allow the flavors to meld together. Garnish with fresh parsley and serve with lemon wedges.

Equipment

• Cast Iron Skillet
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons

Nutrition Facts

• Calories: 450kcal
• Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 70mg
• Sodium: 850mg
• Potassium: 500mg
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 3g
• Protein: 25g
• Vitamin A: 20IU
• Vitamin C: 50mg
• Calcium: 6mg
• Iron: 15mg

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