Chicken and Chorizo Paella with Roasted Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty Spanish paella featuring smoky chorizo, tender chicken, and sweet roasted red peppers cooked with saffron rice. This spanish-inspired spanish ready in about 60 minutes pairs cut into chunks boneless chicken thighs, sliced Spanish chorizo sausage, sliced 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 40 min Serves 4 Spanish cuisine 560 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Chicken and Chorizo Paella with Roasted Peppers take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken and Chorizo Paella with Roasted Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Chicken and Chorizo Paella with Roasted Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken and Chorizo Paella with Roasted Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken and Chorizo Paella with Roasted Peppers?

Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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