One Pot Chicken & Chorizo Paella

Instead of traditional seafood paella, try this simple One Pot Chicken & Chorizo Paella recipe.  This hearty family dinner is a flavorful, one-pot meal with chicken, Spanish sausage and saffron rice.

I love one-pot meals! I can’t get enough of them!  There’s something so satisfying about an entire meal cooked in one pot… with no extra pans to wash after dinner.  

This was one of the very first recipes I posted when I started this blog.  I took the photos with my phone, but even so, it has been a very popular dish.

I just thought it was time to update the photos.  I worked on this on this recipe for a long while and it took me a long time to have finally perfect it.

Paella is one of my favorite things in the world, but I can’t always get fresh seafood where I am, so I created this fish-free version that is packed with flavor.

If you want to add some uncooked shrimp at the end, you can just mix them in and wait for them pink up.  It would only take a few minutes. I’ve never done it, but now that I’ve said it, I’ll be trying it next time I make it.  That said, this is one of our favorite family dinners.

I make this recipe a lot all year round and we never, ever tire of it!  It’s one of those dishes that I make for family and friends when they come for dinner and I have yet to have someone have it and not ask for the recipe.

I know this isn’t a quick recipe as far as cook time, but let me tell you – the slow-cooked chicken on the bone adds so much flavor.  It really makes the dish!

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Let's Make One Pot Chicken & Chorizo Paella

This quick version of paella is simple and delicious, plus it's all cooked in one pot so there's minimal cleanup.

4.35 from 44 votes

Prep20 minutes minutes

Cook1 hour hour

Total1 hour hour 20 minutes minutes

Serves: 6 Servings

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Ingredients

• ▢ 4 cups chicken stock
• ▢ 1 teaspoon Saffron or ½ teaspoon turmeric
• ▢ 3 tbsp oil
• ▢ 6 chicken thighs
• ▢ 1 large onion chopped
• ▢ 2 red peppers de-seeded and sliced
• ▢ 8 oz chorizo sliced
• ▢ 4 cloves garlic chopped or sliced thin
• ▢ ½ cup Vermouth or white wine
• ▢ 1 tbsp Paprika
• ▢ 1 tbsp tomato paste
• ▢ 1 good handful flatleaf parsley chopped
• ▢ 2 cups converted (parboiled)* rice see recipe notes below
• ▢ Salt and Pepper to taste

US Customary - Metric

Instructions

• Warm the stock and add the saffron. Set aside to infuse.
• Heat the oil in a large deep pan, and brown the chicken thighs on all sides.
• Remove from the pan and put to one side.
• Lower the heat, add the onion and peppers and cook for 5 mins. Add the chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Add garlic and cook another minute.
• Add the vermouth and bring to a boil to cook off the alcohol (about a minute).
• Stir in the tomato paste and paprika.
• Return the chicken pieces to the dish along with the parsley and stock. Bring it to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
• Add the rice and stir everything together. Cover, and simmer for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid.
• Salt & Pepper to taste and serve.

Tips + Notes

* This recipe calls for parboiled or converted rice.  In the US, look for Uncle Bens Converted Rice, or Golden Canilla Parboiled Rice.  In the UK, buy Uncle Bens Long Grain Rice (not quick cook).

 

Substituting The Rice

You can use other types of long-grain rice (although I don't recommend instant, quick-cook, or brown rice).  Just be sure to consult the package instructions for the rice to liquid ratios and cooking times and adjust accordingly.

Nutrition Information:

Calories: 808 (40%)| Carbohydrates: 62g (21%)| Protein: 36g (72%)| Fat: 42g (65%)| Saturated Fat: 11g (69%)| Cholesterol: 148mg (49%)| Sodium: 810mg (35%)| Potassium: 792mg (23%)| Fiber: 2g (8%)| Sugar: 5g (6%)| Vitamin A: 1945IU (39%)| Vitamin C: 53.8mg (65%)| Calcium: 47mg (5%)| Iron: 2.8mg (16%)

Nutritional Data Disclaimer

Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:Dinner

Cuisine:Spanish

Keyword:Chicken, dinner

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