Chicken & Chorizo Paella Recipe

Chicken & Chorizo Paella Recipe

4 - 6
Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

4 Bone-in chicken thighs
4 Chicken drumsticks
2 Tsp Salt
1 Tsp Smoked paprika
½ Tsp Black pepper
2 Tbsp Olive oil
1 ¼ Cup Matiz Paella Rice
1 Pkg. (33.83oz or 1000ml) Aneto Valencian Paella Base
6oz Spanish chorizo, sliced
½ Cup Peas
½ Cup Piquillo peppers, diced
‍Lemon wedges and fresh thyme or parsley for garnish

  1. Pat chicken thighs & drumsticks dry with paper towels and heartily season with salt, paprika, and pepper.
  2. Heat oil in a large paella pan or cast-iron skillet over medium-high heat, add chicken to the skillet and sear for 3-4 mins per side or until seared and partially cooked through. Remove chicken from the pan and set aside on a plate.
  3. Add rice to the skillet and sauté for 2 mins, distributing the rice evenly.
  4. Pour in the base and bring to a boil. Do not stir the rice after this point.
  5. Cook for 10 mins then arrange the seared chicken, chorizo, peas, and peppers on top of the rice.
  6. Reduce the heat to medium and cook for 10 mins more. Remove from the heat, checking to make sure the chicken is thoroughly cooked, and set aside to rest for 5 mins.
  7. Garnish paella with lemon wedges and fresh herbs before serving.
sliced carrots

About this recipe

Well-seasoned seared chicken thighs and drumsticks, as well as chorizo, short grain rice and flavorful broth base make this chicken chorizo paella recipe a winner.

Paella is a stunningly savory Spanish rice dish, originating from the province of Valencia. 

Well-seasoned seared chicken thighs and drumsticks, as well as chorizo, are simmered along with a specialty short grain rice and a deliciously flavorful broth base. The short-grain rice, called paella or bomba rice, is perfectly suited for this task. The rice absorbs liquid extremely well while still maintaining a firm texture throughout cooking. 

The paella base is crafted from a traditional Valencian recipe, with oodles of fresh, natural, ingredients combined to make one impressive and flavorful broth. The paella base also saves on prep time and the need for additional ingredients, keeping the shopping list and overall cooking time short.

Chiveschopped celery