Paella De Pollo Recipe
Chicken, Chorizo, Rosemary, Saffron Rice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Vegetables and Herbs
Seasonings
Method
Preparation
- 1
Prepare the Ingredients
Chop the onion, garlic, and red bell pepper. Slice the chorizo and chop the fresh rosemary.
Cooking
- 2
Cook the Chicken and Chorizo
In a large paella pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken thighs and season with salt and black pepper. Cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- 3
Sauté the Vegetables
In the same pan, add the remaining tablespoon of olive oil. Add the chopped onion, garlic, and red bell pepper. Sauté until the onion is translucent, about 5 minutes.
- 4
Add Chorizo
Add the sliced chorizo to the pan and cook for an additional 3-4 minutes until it starts to release its oils.
- 5
Add Rice and Broth
Stir in the long-grain rice, saffron threads, and chopped rosemary. Pour in the chicken broth and bring to a simmer. Return the chicken to the pan.
- 6
Simmer
Reduce heat to low, cover, and let simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
- 7
Add Peas
In the last 5 minutes of cooking, sprinkle the frozen peas over the top and cover again to allow them to steam.
Serving
- 8
Serve
Once the rice is cooked, remove from heat and let it sit covered for 5 minutes. Fluff the paella with a fork and serve hot, garnished with extra rosemary if desired.
