Recipe: Yummy Chicken and Chorizo Paella

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, perfect for feeding the family or crowd. This chicken and chorizo paella is a hearty sharing dish that's easy to cook and serve in one dish.

Making this Chicken and Chorizo Paella at home is easy and really fun. 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. You can have Chicken and Chorizo Paella using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken and Chorizo Paella

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

A Chicken and Chorizo Paella might sound like a very ambitious project, but once you realize how easy and quick it is, you will be making it over and Tim and I had some friends over, who didn't have a clue that it was a wine holiday, but enjoyed being served Chicken and Chorizo Paella and tasting. This easy version of the traditional Spanish rice dish features both chicken and chorizo sausage mixed in with the rice, peas and tomato. This great seafood and chicken paella recipe can stand on its own, or you can serve it alongside some steamed clams. Heat oil in a large paella pan over medium heat.

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.

Move cooked chorizo to the outside of the pan. Paella is a dish that I love after having tried it in Spain during my graduation trip (how I wish I can go back there!) But I have not tried making it because saffron is so expensive here! Place the chicken in the hot oil to brown the sides. Push the chicken aside and add in the chorizo. Read the Paella with chicken and chorizo recipe.