Chicken and Chorizo Paella with Roasted Peppers

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty Spanish paella featuring smoky chorizo, tender chicken, and sweet roasted red peppers cooked with saffron rice. This Spanish recipe, ready in about 60 minutes, pairs boneless chicken thighs, Spanish chorizo sausage, roasted red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into chunks boneless chicken thighs
• 6 oz, sliced Spanish chorizo sausage
• 1 cup, sliced roasted red bell peppers
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 1 1/2 cups short-grain rice
• 4 cups, warm chicken broth
• 1/2 tsp, soaked in 2 tbsp warm water saffron threads
• 1 tsp smoked paprika
• 1/4 cup, chopped fresh parsley
• for serving lemon wedges
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large paella pan over medium heat. Add 6 oz sliced Spanish chorizo and cook for 4 minutes until it releases its oils and begins to crisp. Remove chorizo and set aside.
2. Step 2: In the same pan, add 1 lb chunked boneless chicken thighs seasoned with salt and pepper. Cook for 6-7 minutes until golden and cooked through. Remove and set aside with chorizo.
3. Step 3: Add 1 large diced yellow onion to the pan and sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and 1 tsp smoked paprika; cook for 1 minute until fragrant.
4. Step 4: Add 1 1/2 cups short-grain rice to the pan, stirring to coat grains for 2 minutes.
5. Step 5: Pour in 4 cups warm chicken broth and 1/2 tsp saffron threads soaked in 2 tbsp warm water. Stir gently to combine.
6. Step 6: Return chicken and chorizo to the pan, nestling 1 cup sliced roasted red bell peppers throughout. Simmer uncovered over medium-low heat for 20 minutes until rice is tender and liquid absorbed.
7. Step 7: Remove from heat and let rest for 5 minutes. Sprinkle 1/4 cup chopped fresh parsley and serve with lemon wedges.