One-Pan Chicken and Chorizo Paella

This home paella builds flavor in one wide pan: brown the chicken and chorizo, soften the vegetables, then let the rice simmer without stirring so a golden crust can form on the bottom. Use cured Spanish-style chorizo, not raw loose sausage.

Serves: 4
Prep: 20 minutes
Cook: 40 minutes

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 6 ounces cured Spanish-style chorizo, sliced
• 1 small yellow onion, finely diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/4 teaspoon saffron threads, optional
• 2 tablespoons warm water
• 1 1/2 cups short-grain rice
• 3 3/4 cups low-sodium chicken broth, warmed
• 1 cup frozen peas
• 2 tablespoons chopped parsley
• 1 lemon, cut into wedges

Method

1. Pat the chicken dry and season with salt and pepper. If using saffron, steep it in the warm water for 5 minutes.
2. Heat the oil in a wide, heavy 12-inch skillet over medium-high heat. Brown the chicken for 3 to 4 minutes, turning once; it does not need to cook through yet. Transfer to a plate.
3. Add chorizo to the skillet and cook for 2 minutes. Stir in onion and bell pepper and cook for 5 minutes, until softened. Add garlic and smoked paprika and stir for 30 seconds.
4. Add rice and stir to coat the grains. Pour in the warm broth and saffron water, if using. Bring to a steady simmer and spread the rice evenly. Nestle the chicken into the rice.
5. Cook uncovered without stirring for 20 minutes. Scatter peas over the top and cook 5 to 8 minutes more, until the rice is tender and the thickest chicken pieces reach 165°F. If the pan becomes dry before the rice is tender, add up to 1/4 cup warm broth.
6. Remove from the heat, cover loosely, and rest for 5 minutes. Finish with parsley and lemon wedges.

Variations

Use boneless chicken breast in even pieces and check for 165°F after 18 minutes of simmering. If saffron is unavailable, omit it and add an extra pinch of smoked paprika; the color will differ. Add 1/2 cup chopped roasted red pepper with the peas.

Storage and reheating

Refrigerate leftovers promptly in shallow covered containers and use within 3 to 4 days. Reheat in a covered skillet with a splash of broth until steaming throughout. Freeze individual portions for up to 2 months and thaw overnight in the refrigerator.

Plan a one-pan dinner

Add the rice and chicken to the Lucru Home meal planner. The Spanish potato tortilla recipe and pantry basics grocery guide offer useful ideas for building a week of meals around staples.