Chicken and Chorizo Paella

This easy chicken and chorizo paella makes a great party-sized meal. Packed with Spanish-inspired flavors, this one-pan meal is ready to serve in under an hour.

Level

Intermediate

Prep time

10 minutes

Cook time

40 minutes

Serves

6-8

Cook it with our

Blacklock Skillet

Ingredients

8 boneless skinless chicken thighs
1 pound chorizo, sliced
4 cups chicken stock
1/2 teaspoon saffron, ground
2 teaspoons olive oil
1 white onion, diced
4 cloves garlic, minced
2 1/2 cups Arborio rice
1 cup frozen peas
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper

Directions

Preheat oven to 400 degrees Fahrenheit. In a medium saucepan, heat chicken stock and saffron.
Heat 14.5 inch skillet over medium high heat, 4-5 minutes. Season chicken on all sides with salt, pepper, and paprika. Sear chicken for 5-6 minutes per side. Remove from pan and set aside.
Cook chorizo for 2-3 minutes, stirring often. Add onion and garlic and continue to cook until onion softens, 5-7 minutes. Stir in rice and add broth. Bring to a boil, stirring often.
Add peas and top with chicken. Bake until liquid is absorbed and chicken is cooked through, 20 minutes.
Serve and enjoy!