Easiest Way to Prepare Perfect 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 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken and Chorizo Paella

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

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 step by step

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! :).

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.