Ingredients
For the pan
- 1 tbsp olive oil 15 ml
- 125 g cured Spanish chorizo thinly sliced; not raw Mexican chorizo
- 500 g boneless skinless chicken thighs cut into 3 cm / 1-inch pieces
- 150 g onion finely chopped
- 150 g red bell pepper diced
- 3 garlic cloves about 9 g, minced
- 1 tsp smoked paprika about 2 g
- 200 g ripe tomatoes coarsely grated, skins discarded
- 300 g Spanish short-grain paella rice not instant rice; use dry
- 900 ml reduced-sodium chicken stock hot; keep up to 150 ml extra hot stock in reserve if needed
- 0.1 g saffron threads a small pinch
- 100 g frozen green peas
- 0.25 tsp fine salt about 1.5 g; optional, only if needed after tasting
- 1 lemon cut into 4 wedges, for serving
Equipment
- 34 cm / 13-inch wide shallow paella pan or heavy skillet
- Tongs, wooden spatula and slotted spoon
- Small saucepan and measuring jug
- Knife and separate cutting boards
- Instant-read food thermometer
- Foil or a fitted lid
Instructions
Build the flavor
- Heat the olive oil in the wide pan over medium heat. Add the chorizo and cook for 2–3 minutes, until it releases red oil. Lift the slices onto a plate with a slotted spoon, leaving the flavored oil in the pan.
- Add the chicken in an even layer, in two batches if crowded, and brown for 5–6 minutes, turning the pieces. Transfer to a separate plate; it will finish cooking with the rice. Keep raw-chicken utensils and surfaces separate from ready-to-eat foods.
- Cook the onion and red pepper in the pan for about 5 minutes, until softened. Stir in the garlic and paprika for 30 seconds. Add the grated tomatoes and cook for 3–4 minutes, until the mixture looks thick rather than watery.
Cook and rest the rice
- Return the chicken and chorizo to the pan. Add the rice and stir for 1 minute to coat the grains. Crumble the saffron into the hot stock, then pour the stock into the pan. Spread everything into an even shallow layer. Leave any optional salt until the chicken and rice are fully cooked.
- Bring to a lively simmer for 4–5 minutes, then reduce the heat to maintain a gentle, even simmer for another 12–15 minutes. Do not stir the rice. Rotate the pan carefully if the burner heats unevenly. Scatter the peas over the surface for the final 5 minutes.
- If the rice is still firm and the pan is dry, add the reserved hot stock in small amounts around the edges and continue gently. The rice should be tender with a slight bite and most liquid absorbed. Check several of the largest chicken pieces with a food thermometer: they must reach 165°F / 74°C. If necessary, continue cooking until they do. Only then taste the cooked rice and add the optional measured salt if needed.
- Remove the pan from the heat. Cover loosely with foil or a fitted lid and rest for 5 minutes. Serve with the lemon wedges. A gently toasted bottom layer is welcome, but do not force a crust by scorching the rice.
Video
Notes
Instructional video credit: Home Cooking Adventure, “Chicken and Chorizo Rice (Paella style).” Its version uses wine and different proportions. This recipe uses all stock, a larger pan and a different four-serving balance of chicken, rice and vegetables.
This chicken-and-chorizo variation is not traditional Valencian paella. Use firm cured Spanish chorizo, not raw loose Mexican-style chorizo. Stock, sausage and rice labels matter for individual dietary needs.
Refrigerate leftovers promptly in shallow containers, within 2 hours of cooking, or within 1 hour above 90°F / 32°C. Do not leave the pan on the stove to cool slowly. Reheat leftovers thoroughly to 165°F / 74°C.
Estimated cost: about US$22 for the whole four-serving recipe, about US$5.50 per serving. The estimate counts the portions of ingredients used, including the reserve stock, rather than entire packages; local shops and brands may cost less or more.