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One Pot Chicken Chorizo Paella
Ash Tyrrell

One Pot Chicken Chorizo Paella

When I first made this One Pot Chicken Chorizo Paella, I knew I had stumbled upon something truly special. There’s nothing quite like the rich aroma of saffron, chorizo, and tender chicken simmering together in one dish
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course: Main Course
Calories: 808
Ingredients Method Notes

Ingredients
  

  • 4 cups chicken stock: Warm the stock beforehand to help infuse the saffron.
  • 1 teaspoon saffron or ½ teaspoon turmeric: Saffron gives the dish authenticity but turmeric can work as a budget-friendly alternative.
  • 3 tablespoons olive oil: Perfect for browning the chicken and sautéing the vegetables.
  • 6 chicken thighs: Bone-in thighs bring more flavor during cooking. Keep the skin on if you love a crisp finish.
  • 1 large onion finely chopped: A sweet onion works best for a well-rounded flavor.
  • 2 red bell peppers sliced: These bring a subtle sweetness and a pop of color.
  • 8 ounces chorizo sausage sliced: Use smoked Spanish chorizo for a bold, rich taste.
  • 4 garlic cloves finely chopped: Adds depth and enhances the dish’s fragrance.
  • ½ cup dry vermouth or white wine: Choose a dry wine for a slight tang that balances the other ingredients.
  • 1 tablespoon paprika: Smoked paprika is ideal for an earthy smoky flavor.
  • 1 tablespoon tomato paste: Adds a concentrated burst of flavor to the base.
  • A handful of flat-leaf parsley finely chopped: This garnish brightens the dish and adds a fresh, herby touch.
  • 2 cups uncooked parboiled rice: Opt for long-grain or converted rice like Uncle Ben's for the best texture.
  • Salt and pepper to taste

Method
 

  1. Warm your chicken stock and stir in the saffron. Set it aside to allow the flavors to infuse. This step is key to achieving that signature golden color and subtle floral taste. Heat the olive oil in a large, deep pan and sear the chicken thighs on both sides until golden brown. Remove them from the pan and set them aside.
  2. This initial browning locks in moisture and ensures tons of flavor. Lower the heat and toss in the chopped onions and red peppers. Cook for about five minutes until softened. Add the sliced chorizo and continue cooking for two minutes until its oils are released, creating a rich base for the dish. Follow up by adding the garlic and cooking for a minute more.
  3. Pour in the vermouth or white wine and bring it to a boil, letting the alcohol evaporate. This step lifts all the flavorful bits stuck to the pan, creating a delicious sauce.
  4. Stir in the tomato paste and paprika, blending everything together. Nestle the browned chicken into the pan alongside the parsley and infused stock. Bring the mixture to a boil, cover with a tight-fitting lid, and reduce the heat to low. Allow the flavors to meld for about 30 minutes.
  5. Once the chicken is tender, stir in the parboiled rice. Cover the pan again and simmer on low for another 15 minutes, or until the rice is fully cooked and has absorbed the liquid. Remove the pan from the heat and leave it to rest for 10 minutes.
  6. Taste and adjust with salt and pepper as needed. Serve the paella directly from the pot or transfer it to a serving dish for a stunning presentation.

Notes

  • Use fresh ingredients wherever possible, especially parsley and garlic, for a vibrant flavor.
  • Avoid over-stirring once the rice is in; this helps maintain its texture.
  • Rest the dish at the end of cooking to allow the flavors to deepen.
  • Opt for high-quality chorizo, as it greatly impacts the dish’s smoky flavor.