Chicken and Chorizo Paella Recipe

The Ultimate One-Pot Dish

While an authentic Spanish paella is made in a paella pan, this was made in an ultra famous Always Pan*.

Chicken and Chorizo Paella is a super easy paella recipe that will please a crowd but won't break the bank. Filled with smoky Spanish Chorizo flavor and CRISPY BOTTOM RICE.

Need I say more?

This is not your typical authentic traditional paella recipe. Calling all meat eaters! There is no seafood in this dish.

Filipinos are the Latinos of Asia.

Filipino Food has always had a Spanish flair, we were colonized by the Spaniards. Duh, my name says it all. Carmencita - in Spanish it means little Carmen. Our dishes and language are so similar to the Spanish culture.

Back in the Philippines, during fiestas and Christmas season a form of paella would always be served. Paellas are so versatile. It is our version of fried rice. It is a fantastic one-pot meal. Loaded with whatever you want AND it can feed a small army.

Traditionally, in Spain

They would make this with rabbit and a tiny amount of seafood. Paella is a "poor man's" dish, which is hard to believe because in today's world only the boujee eats paella.

This version of my Paella is not that fancy. It is so easy to make, and it will impress anyone. The best part: ONE POT! Perfect for families meals and get togethers.

What you need

CHICKEN SAUSAGE WITHOUT CASING

I used chicken sausage because it is already seasoned. I love using any sausage meat for that reason. Get a pound from your favorite butcher and bob's your uncle. You can even buy sausage meat without casing. That will save you so much time.

SPANISH CHORIZO SAUSAGE

Spanish Chorizo is a key ingredient. It has an undeniable smoky flavor that you cannot substitute. Again, I like to remove it from its casing to really render the fat and get the crispy smoky chorizo bits. I am all about that flavor, flavor, flavor.

AROMATICS: ONION AND A WHOLE BULB OF GARLIC

That's right, the whole bulb. Around 12-16 cloves.

This is a standard flavor profile. You must have it. Good aromatics = good paella. Enough said.

BOMBA RICE

Bomba Rice - is short-grain rice.

This is traditional in every Spanish Paella dish. I have only used this type of rice for this recipe. I highly recommend it. No substitution. You can find this ingredient easily nowadays.

BUTTER

Because it is delicious!

GRAPE TOMATOES

Feel free to use any tomatoes. This is the "sofrito". The tomatoes will take this dish to another level.

KALE

I like to sneak vegetables into my food. You can use swiss chard, spinach, brocolli... whatever your heart desires.

SAFFRON THREADS

You cannot call this dish Dirty Rice or Paella without this amazing flavor-packed spice. A little goes a long way. This is a very expensive spice. Use with caution.

CHICKEN BROTH/STOCK

Chicken Stock - I love using chicken stock because it adds more flavor but feel free to use chicken bouillon, stock cube, bone broth or just water. The rest of the ingredients are packed with flavor so water will suffice.

EQUIPMENT

• One Skillet with Lid
• Blender
• Wooden Spoon
• Knife and cutting board

How to make Chicken and Chorizo Paella aka Filipino Dirty Rice

Step 1 - PREP YOUR INGREDIENTS

• Roughly chop the onions and mince the garlic.
• Remove the casing to your chorizo sausage and chop into smaller pieces.
• Blend the tomatoes.

Step 2 - lET'S sTART COOKING

• Sauté the onion until translucent (2 minutes)
• Add the chicken sausage and brown until parts are crispy (8 minutes)

Step 3 - PREP THE REST OF THE INGREDIENTS WHILE YOUR CHICKEN IS BROWNING. 

• Remove chorizo from the casing and cut it into pieces
• Roughly mince the garlic
• Cut the kale into smaller pieces
• Blend the tomatoes in a small blender or food processor

Step 3 - ALMOST THERE.... BACK TO THE PAN! 

• Add HALF the garlic and sauté until fragrant. (2 minutes)
• Remove the browned chicken sausage and set it aside.
• In the same pan, brown the chorizo sausage and let the fat render (4-5 minutes) - remove some of the fat using a paper towel. SET IT ASIDE.
• In the same empty pan, add the tomatoes and cook off the liquid to heighten the flavors - about 3 minutes -- PRO TIP: ADD ¼ CUP OF WHITE WINE IF YOU HAVE SOME!!!
• Add the butter and the bomba rice. Sauté for 2 minutes until every grain of rice is a nice red/orangy color
• Add the rest of the garlic and sauté for 1 minute.
• Add back the chicken and chorizo sausages
• Add the kale and sauté for 1 minute.
• Add the water or chicken stock and the saffron.
• THIS IS THE LAST TIME YOU WILL STIR YOUR DIRTY RICE. PUT THE LID ON!!!

Step 3 - ALMOST THERE.... BACK TO THE PAN! 

• Set it and forget it (kind of) for 20-25 minutes
• Heat should be on low heat. Leave it alone. Do not STIR!
• After 20-25 minutes, check if your rice is done: try a few bites of the rice on the corner. If the liquid has fully evaporated and the rice is el dente then you are good to go!

Step 3 - gARNISHES AND SERVING TIPS! 

• I like my bottom layer of rice to be crispy so you can turn it up a bit to medium heat and hear that sizzle.
• Lemon or lime wedges would definitely brighten up this bad boy!
• Parsley or Cilantro would be a nice touch.

How to reheat

The next day is always better in my opinion. To reheat, I add the amount I want to eat in a frying pan with a little bit of avocado oil. Sauté the rice and sausages in medium-high heat until super crispy bottom and voila! Sometimes I even add a fried egg if I am feeling wild.

Here is why we love this dish

Chicken and Chorizo Paella

1. Versatility:

You can add whatever protein you have on hand. I have used chicken thighs, chicken breast, and or ground pork and it tasted delicious. You can also use different vegetables such as green or red bell peppers, swiss chard, zucchini, or even eggplant. This dish is what I sometimes make when I want to clean out my fridge. If you have the technique down then you can start playing around with the ingredients. Let me know how this journey is for you.

2. Food with Culture:

This dish is all about culture. From the Spanish and how they influenced my culture in the Philippines.

#IYKYK

3. Leftovers

I make this dish often because of 1 thing. LEFTOVERS. It is meal planning at its finest. Eating this dish the next day is on another level. Add a fried egg and some hot sauce.

Check out some of my 30 minute meals recipes you can try!

Air Fryer Frozen Dumplings with the Best Chili Garlic Oil Sauce

Teriyaki Salmon Air Fryer

Air Fryer Eggplant Recipe

Easy Cauliflower Fried Rice

Carmen Spillette

Chicken and Chorizo Paella

5 from 1 vote

This is the ultimate one-pot dish that you need to make today. Chicken and Chorizo Paella is filled with smokiness flavor from the Spanish chorizo and the floral essence of the saffron.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 -6

Course: one-pot skillet

Cuisine: one-pot skillet

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 pound chicken sausage without casing*
• 1 Spanish chorizo sausage removed from casing and cut into bite-size pieces
• 1 onion - minced
• 1 bulb of garlic - minced
• 1 cup of bomba rice
• ¼ cup half a stick of butter
• 1 cup of grape tomatoes
• 2 cups of kale
• 1 big pinch of saffron threads
• Salt and Pepper for seasoning
• 3 cups of chicken stock or water
• 3 sprigs of thyme optional
• ¼ cup of dry white wine optional
• 1 tablespoon olive oil for sauteeing

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Method

 

1.  
2. Sauté the onion until translucent (2 minutes)
3. In the meantime, remove chicken sausage from casing and add to the pan. Brown and break it up until parts are crispy (8 minutes)
4. Prep the rest of your ingredients
5. Remove spanish chorizo sausage from the casing and cut it into pieces
6. Roughly mince the garlic
7. Cut the kale into smaller pieces
8. Blend the tomatoes in a small blender or food processor
9. Add HALF the garlic and sauté until fragrant. (2 minutes)
10. Remove the chicken sausage and set it aside.
11. In the same pan, brown the chorizo and let the fat render (4-5 minutes) - remove some of the fat using a paper towel if needed. Remove from an and set it aside. 
12. In the same pan, add the blended tomatoes and cook off the liquid to deepen the flavors – about 3 minutes.
13. TIP: if you have white wine, add ¼ cup
14. Add the butter and the bomba rice. Sauté for 2 minutes until every grain of rice is a nice red/orangy color
15. Add the rest of the garlic and sauté for 1 minute.
16. Add back the chicken sausage and chorizo sausage
17. Add the kale and sauté for 1 minute.
18. Add the water or chicken stock and the saffron.
19. THIS IS THE LAST TIME YOU WILL STIR YOUR RICE.
20. Add your thyme on the top and put the lid on. Do not touch for 25-30 minutes. Heat should be on low heat. Leave it alone. Set it and forget it. DO NOT STIR!
21. After 25-30 minutes, check if your rice is done: try a few bites of the rice on the corner. If the liquid has fully evaporated and the rice is el dente then you are good to go.
22. I like my bottom layer of rice to be crispy so you can turn it up a bit to medium and hear the sizzle (5 minutes)

Notes

*CHICKEN SAUSAGE without casing. You can buy whatever Chicken Sausage you like and remove the casing. I like to purchase the sausage without casing already made by my local butcher. Saves time in seasoning my chicken.
EQUIPMENT
Large shallow skillet with lid - Our Place pans are the best for this.
Blender
GARNISH

• lemon wedges will brighten up this dish.
• chopped parsley or cilantro

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