Easy One-Pan Chicken Paella
Full of traditional flavors, fresh vegetables, and perfectly cooked rice, this chicken and chorizo paella is the meal to eat when you want a hearty Spanish-inspired dish.
What is Paella?
Paella is a classic Spanish dish that originated in the rice-growing region of Valencia on Spain’s Mediterranean coast. Traditionally, it’s made with saffron-scented rice (arroz) that slowly absorbs flavorful stock or wine as it cooks over low heat in a wide, shallow pan. The rice is then mixed with a colorful combination of seafood, meat, and vegetables.
In Spain, paella is usually enjoyed as a leisurely midday meal rather than dinner. But in your own kitchen, you get to set the rules. This easy chicken paella streamlines the process—still rich with Spanish flavor but ready in less time—so you can serve it for lunch or dinner whenever the craving hits.
Serving 4–6 people, it’s the perfect centerpiece for a relaxed weekend meal. Let’s walk through how to bring this Spanish classic to life at home.
Ingredients
- Olive oil
- Chicken
- Salt
- Chorizo
- Green pepper
- Onion
- Garlic
- Spanish paprika
- Ground turmeric
- Spanish saffron threads
- Paella rice (see below)
- Tomato sauce
- Frozen peas
- Chicken broth
How To Make Chicken and Chorizo Paella
- Combine saffron and ¼ cup chicken broth. Set aside.
- Heat olive oil in a large skillet or paella pan over medium heat, then add chicken. Season chicken with salt.
- Cook until the chicken is no longer pink, stirring often, about 6-8 minutes.
- Remove chicken from the pan and set aside for later.
- Add the chorizo, green pepper, and onion to the skillet and cook for 6-7 minutes, or until the vegetables are tender and the chorizo begins to caramelize.
- Add garlic, the remaining ½ teaspoon of salt, paprika, and turmeric, and stir and cook for another minute.
- Add the rice and cook for an additional 2-3 minutes. Then, add the chicken back to the pan along with the tomato sauce and peas. Stir to combine.
- Pour all the chicken broth into the rice mixture and stir until well combined. Bring it to a boil over medium-high heat.
- Reduce the heat to low-medium, cover, and let the rice cook for 18-20 minutes, or until it is soft and cooked through.
- Serve with lemon wedges and freshly minced parsley for garnish if desired.
This paella can be stored in an airtight container in the fridge for up to 5 days.
Love flavorful chicken dinners? Try more reader favorites from SouthernKissed like Southern Chicken Tetrazzini for creamy comfort, Quick and Easy Chicken and Dumplings for a classic Southern staple, or Chicken and Black Bean Burrito Skillet for a Tex-Mex twist. These dishes keep dinnertime exciting and flavorful.
Chicken and Chorizo Paella
Equipment
- Large Skillet
Ingredients
- 5-6 strands of Spanish saffron
- ¼ cup chicken broth
- 2 tablespoons olive oil
- 1 pound chicken breasts sliced into ½ inch thick and 2-3-inch-long pieces
- ½ teaspoon salt plus additional for seasoning the chicken
- 6 ounces Spanish chorizo with the casing removed and sliced into ½-inch slices
- 1 green pepper (about 1 cup once diced)
- ½ medium white onion (about 1 cup once diced)
- 3 cloves garlic finely minced
- 1 teaspoon paprika powder
- ¼ teaspoon ground turmeric
- 1 ½ cups rice (bomba, paella, or arborio)
- 8 ounces tomato sauce
- 1 cup frozen peas
- 2 cups chicken broth
Instructions
- Combine saffron and ¼ cup chicken broth. Set aside.
- Heat olive oil in a large skillet or paella pan over medium heat then add chicken. Season generously with salt.
- Cook until the chicken is no longer pink stirring often, about 6-8 minutes.
- Remove chicken from the pan and set aside for later.
- Add chorizo, green pepper, and onion to the skillet and cook for 6-7 minutes or until the veggies are soft and the chorizo starts to caramelize.
- Add garlic, remaining ½ teaspoon of salt, paprika, turmeric and stir and cook for another minute.
- Add rice and cook for another 2-3 minutes then add the chicken back to the pan along with tomato sauce and peas. Stir to combine.
- Pour all of the chicken broth in to the rice mixture and stir. Bring it to a boil over medium high heat.
- Reduce the heat to low medium, cover, and let it cook for 18-20 minutes or until the rice is soft and cooked through.
- Serve with lemon wedges and freshly minced parsley for garnish if desired.
Notes
Nutrition
Recipe Notes
If you are familiar with Vietnamese cooking, you know that crispy rice at the bottom of a clay pot is delicious. It’s the same with paella. The crispy rice at the bottom of the dish is called socarrat. If you use a nonstick skillet, you might not experience the delicacy.
FAQs
For paella, short-grain rice is the preferred choice. There is a variety of rice grown in Spain, where the dish originated, but they are all “round” (short-grain). Rice varieties suitable for paella include bomba, arborio, or paella. You might even find “Valencia rice” at your local store.
Saffron is harvested by hand from the saffron crocus. This labor-intensive process requires careful attention and care. Saffron threads are also very delicate. To preserve the precious spice, it must be dried immediately after harvesting. The most expensive spice, it takes 75,000 saffron flowers to make one pound of saffron spice.
FInal Bite
Have you made this Chicken Paella or put your own spin on it – maybe adding shrimp or extra veggies? Share your tips and favorite variations in the comments, and pass this recipe along to friends who love hearty, one-pan chicken dinners.
