Food and Wine

Skillet Chicken and Chorizo Paella

Name: Skillet Chicken and Chorizo Paella
Total time: 60 min
Ingredients: ½ teaspoon black pepper; 6 ounces dry-cured Spanish chorizo, cut into 1/4-inch-thick slices; Lemon wedges; 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces; ½ teaspoon smoked paprika; 1 tablespoon olive oil; 1 small red bell pepper, finely chopped; Chopped fresh flat-leaf parsley; 1 cup thawed frozen sweet peas; 1 ½ cups uncooked short-grain white rice; ¾ cup chopped yellow onion; ½ teaspoon saffron threads; 1 ½ teaspoons kosher salt, divided; 4 small garlic cloves, minced; 3 ¼ cups lower-sodium chicken broth, divided; 1 can diced tomatoes, undrained

While Spanish paella is traditionally made in its namesake pan, this cast-iron variation is a great alternative—and it can also go straight from stove to table. The recipe builds layers of flavors as you saute aromatics in the same pan you’ve used to sear the chorizo and chicken. From delicately flo...

Skillet Chicken and Chorizo Paella

THE APP

RECIPES

PRODUCTS

THE COMPANY

CONNECT WITH US

PRIVACY

|

terms