Skillet Chicken and Chorizo Paella

This one-pan chicken and chorizo paella is packed with smoky, savory flavor and comes together without the fuss of a traditional paella pan. Juicy chicken, spicy chorizo, tender rice and colorful vegetables are cooked together in a flavorful broth until the rice is perfectly tender.

It’s an ideal weeknight dinner when you want something hearty, colorful and satisfying—with minimal cleanup.

Ingredients

For the Paella

• 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces


• 8 ounces Spanish-style chorizo, sliced


• 1½ cups short-grain rice


• 1 medium yellow onion, finely chopped


• 1 red bell pepper, diced


• 1 green bell pepper, diced


• 3 garlic cloves, minced


• 1 cup diced tomatoes


• 3½ cups chicken stock


• 1 cup frozen peas


• 1 teaspoon smoked paprika


• ½ teaspoon saffron threads, optional


• 2 tablespoons olive oil


• Salt and freshly ground black pepper


• 1 lemon, cut into wedges


• 2 tablespoons chopped fresh parsley

How to Make It

1. Brown the Chicken

Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat.

Season the chicken with salt, pepper and smoked paprika. Add it to the skillet and cook for about 5–6 minutes, turning occasionally, until browned on the outside.

Transfer the chicken to a plate. It doesn’t need to be completely cooked yet.

2. Cook the Chorizo

Add the sliced chorizo to the same skillet.

Cook for 2–3 minutes, allowing it to release its flavorful oils and develop lightly browned edges.

Transfer it to the plate with the chicken if your skillet is getting crowded.

3. Sauté the Vegetables

Add the remaining olive oil if needed.

Add the onion and bell peppers and cook for approximately 4–5 minutes, until they begin to soften.

Stir in the garlic and cook for another 30 seconds.

4. Add the Rice

Add the rice and smoked paprika to the skillet.

Stir for about 1–2 minutes, allowing the grains to become coated with the flavorful oil and vegetables.

Add the tomatoes and stir to combine.

5. Add the Stock and Saffron

Pour in the chicken stock.

If using saffron, crumble the threads between your fingers and add them to the pan.

Return the chicken and chorizo to the skillet and stir everything together.

Bring the mixture to a gentle boil.

6. Let the Rice Cook

Reduce the heat to medium-low.

Cook uncovered for approximately 18–22 minutes, or until the rice has absorbed most of the liquid and is tender.

Avoid constantly stirring the rice. Unlike risotto, paella is traditionally cooked without continuous stirring. Leaving the rice undisturbed also allows a flavorful, lightly crisp layer to form at the bottom.

If the liquid disappears before the rice is cooked, add a small amount of warm stock or water.

7. Add the Peas

During the final 5 minutes of cooking, scatter the peas over the top.

Cover the skillet loosely if necessary and continue cooking until the peas are heated through and the rice is tender.

8. Rest and Serve

Turn off the heat and let the paella rest for 5 minutes.

Garnish with chopped parsley and serve with plenty of lemon wedges.

A squeeze of fresh lemon just before eating brightens the smoky, rich flavors.

Tips for the Best Skillet Paella

Choose the right rice: Short- or medium-grain rice works better than long-grain rice because it absorbs the flavorful broth while retaining a pleasant texture.

Don’t over-stir: Constant stirring releases starch and can make the dish more like risotto.

Use Spanish-style chorizo: Cured Spanish chorizo provides smoky paprika flavor. Fresh Mexican-style chorizo has a different texture and cooking method.

Let the bottom crisp: If you want a traditional-style socarrat, allow the rice to cook undisturbed and briefly increase the heat near the end, watching carefully to prevent burning.

Taste before adding salt: Chorizo and chicken stock can already contain plenty of salt.

Easy Variations

You can customize this one-pan meal with ingredients you already have.

Try adding:

• Shrimp


• Mussels


• Green beans


• Artichoke hearts


• Roasted red peppers


• Extra peas


• Chicken breast instead of thighs

For a seafood version, add seafood toward the end of cooking so it doesn’t become overcooked.

Recipe at a Glance

Prep time: 15 minutes
Cook time: 35 minutes
Total time: About 50 minutes
Servings: 4–6

The Bottom Line

This skillet chicken and chorizo paella delivers the smoky, colorful character of a classic paella in a practical one-pan format. The combination of tender chicken, spicy chorizo, saffron-infused rice, vegetables and bright lemon makes it a meal you’ll want to make again and again.