One Pot Chicken & Chorizo Paella #dinner #comfortfood

One Pot Chicken & Chorizo Paella #dinner #comfortfood

Rather than customary fish paella, try this straightforward One Pot Chicken and Chorizo Paella recipe. This generous family supper is a delightful, one pot feast with chicken, Spanish hotdog and saffron rice. I adore one pot suppers! I can't get enough of them! There's something so fulfilling about a whole supper prepared in one pot… with no additional container to wash after supper.

Paella is one of my preferred things on the planet, however I can't generally get crisp fish where I am, so I made this without fish form that is pressed with flavor.

In the event that you need to include some uncooked shrimp toward the end, you can simply blend them in and hang tight for them get. It would just take a couple of minutes. I've never done it, yet since I've said it, I'll be trying it next time I make it. All things considered, this is one of our preferred family suppers.

I make this recipe a great deal throughout the entire year and we never under any circumstance feel worn out on it! It's one of those dishes that I make for family and companions when they want supper and I still can't seem to have somebody have it and not request the recipe. I realize this is anything but a snappy recipe to the extent cook time, yet let me let you know – the moderate cooked chicken on the bone includes so much enhance. It truly makes the dish!

Also try our recipe Double Crunch Honey Garlic Chicken Breasts

One Pot Chicken & Chorizo Paella #dinner #comfortfood

This fast form of paella is straightforward and scrumptious, in addition to it's everything cooked in one pot so there's insignificant cleanup.


  • 4 cups chicken stock
  • 1 teaspoon Saffron or ½ turmeric
  • 3 tbsp oil
  • 6 chicken thighs
  • 1 large onion chopped
  • 2 red peppers de-seeded and sliced
  • 8 oz chorizo sliced
  • 4 cloves garlic chopped or sliced thin
  • ½ Cup Vermouth or white wine
  • 1 tbsp Paprika
  • 1 tbsp tomato paste
  • 1 good handful flat leaf parsley chopped
  • 2 cups long grain rice
  • Salt and Pepper to taste


  1. Warm the stock and add the saffron. Set aside to infuse.
  2. Heat the oil in a large deep pan, and brown the chicken thighs on all sides.
  3. Remove from the pan and put to one side.
  4. Lower the heat, add the onion and peppers and cook for 5 mins. Add the chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Add garlic and cook another minute.
  5. Add the vermouth and bring to a boil to cook off the alcohol (about a minute).
  6. Stir in the tomato paste and paprika.
  7. Return the chicken pieces to the dish along with the parsley and stock. Bring it to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
  8. Add the rice and stir everything together. Cover, and simmer for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid.
  9. Salt & Pepper to taste and serve.

Read more our recipe : Chimichurri Recipe

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