Saffron-Infused Chicken Paella with Chorizo and Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A vibrant Spanish paella featuring tender chicken, spicy chorizo, and colorful bell peppers simmered with fragrant saffron and smoky paprika. This spanish-inspired chicken ready in about 55 minutes pairs boneless chicken thighs, sliced Spanish chorizo, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 boneless chicken thighs
• 4 oz, sliced Spanish chorizo
• 3 tbsp olive oil
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips yellow bell pepper
• 1, finely chopped medium onion
• 4, minced garlic cloves
• 1 1/2 cups short-grain rice
• 3 1/2 cups, hot chicken broth
• 1/2 tsp, soaked in 2 tbsp warm water saffron threads
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley
• for serving lemon wedges

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium-high heat. Add 1 lb boneless chicken thighs cut into 2-inch chunks and cook for 6-7 minutes until golden brown on all sides, then remove and set aside.
2. Step 2: In the same pan, add 4 oz sliced Spanish chorizo and sauté for 3 minutes until it releases its oils and crisps slightly. Add 1 medium finely chopped onion, 4 minced garlic cloves, 1 sliced red bell pepper, and 1 sliced yellow bell pepper. Cook for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 1/2 cups short-grain rice and 1 tsp smoked paprika, coating the rice evenly with the oil and vegetables. Pour in 3 1/2 cups hot chicken broth and add 1/2 tsp saffron threads soaked in 2 tbsp warm water. Season with 1 tsp sea salt and 1/2 tsp black pepper.
4. Step 4: Return the browned chicken to the pan, nestling it into the rice mixture. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 18-20 minutes until the rice is tender and liquid absorbed, avoiding stirring to allow a crust to form.
5. Step 5: Remove from heat and cover the pan with a clean kitchen towel. Let rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the top and serve with lemon wedges for squeezing.