I started making this chicken chorizo paella about 2 years ago and the only thing that’s changed is that it got SPICIER! If you’re a fan of some Spanish heat, this is the dish for you!
Ingredients (serves 4)
- 1 tbsp olive oil
- 12 oz pork chorizo
- 1/2 large red onion (chopped)
- 1 green bell pepper (chopped)
- 3 cloves garlic (crushed)
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/4 tsp red pepper flakes
- 2 cups medium grain rice
- 6 cups chicken broth
- 1 tbsp lemon juice
- 2 cups chicken breasts (cooked and shredded)
- 1 tomato (chopped)
Preheat the oven to 400°.
Heat the olive oil in a large oven-safe or cast iron skillet over medium-high heat, then add the chorizo.
Cook for 2-3 minutes then add the onion, bell pepper and garlic.
Add the paprika, chili powder, cayenne pepper and red pepper flakes.
Then add the rice.
Toss to coat then add the chicken broth and lemon juice.
Mix well then add the shredded chicken.
Add the tomatoes on top.
Place in the oven for 45 minutes or until the liquid has cooked down.
Now it’s ready to serve!
Grab a fork and dig in!
♣ Vegetarian Option: Omit chicken and pork chorizo and substitute with soy chorizo.
♦ Gluten Free Option: This recipe is gluten-free.