Chicken & Chorizo Paella: Easy One-Pot Spanish Recipe

Chicken & Chorizo Paella combines chicken thighs, sliced chorizo, red peppers and rice in one pan.

The rice cooks in saffron-infused chicken stock, absorbing the flavours from the chicken, chorizo and aromatics as it simmers. A splash of vermouth or white wine adds another layer of flavour, while fresh parsley provides a simple finishing touch.

It's a hearty dish that's easy to serve straight from the pan for a family meal or shared dinner.

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Understanding Paella

Paella originated in Valencia, Spain, and different versions now combine rice with a range of meats, seafood and vegetables.

This version pairs chicken thighs and chorizo with red peppers, saffron-infused chicken stock and converted or parboiled rice.

What Makes This Chicken & Chorizo Paella Different?

Close-up of chicken chorizo paella with rice, green peas, and red bell peppers

Chicken and chorizo give this version a rich, savoury character.

Chicken thighs stay tender as they cook with the rice, while chorizo adds its distinctive smoky, seasoned flavour and releases some of its oils into the pan.

Red peppers, onion and garlic form the aromatic base, while the rice absorbs the saffron-infused chicken stock as everything cooks together.

The Role of Saffron in Paella

Saffron is particularly well suited to rice dishes because only a small amount is needed to add its distinctive aroma, flavour and golden colour.

For this recipe, Saffronice Saffron Threads are infused directly into the warm chicken stock before the stock is added to the paella.

This distributes the saffron through the cooking liquid, which is then gradually absorbed by the rice.

There's no need to use turmeric alongside the saffron.

Key Ingredients

Chicken Thighs

Chicken thighs work well because they remain tender during the longer cooking process.

The chicken is browned first, removed from the pan and then returned before the stock and rice are added.

Chorizo

Sliced chorizo adds a smoky, savoury flavour and releases its seasoned oils as it cooks.

Rice

Use converted or parboiled rice, so that is what we'll keep here rather than changing the recipe to Bomba or another type of rice.

Saffron

Saffronice Saffron Threads are infused in warm chicken stock before cooking. This gives the saffron time to release its colour and aroma into the liquid.

Red Peppers

Red peppers add sweetness and colour alongside the onion and garlic.

Ingredients

chicken thigh main ingredient for Chicken & Chorizo Paella

For the Chicken & Chorizo Paella

6 chicken thighs (about 900 g–1 kg / 2–2.2 lb)
8 oz (about 225 g) chorizo, sliced
2 cups (about 380 g) converted or parboiled rice
4 cups (960 ml) chicken stock
1 generous pinch (about 0.1 g) Saffronice Saffron Threads
3 tablespoons (45 ml) cooking oil
1 large onion (about 200 g), chopped
2 red peppers (about 300 g), sliced
4 garlic cloves (about 12 g), finely chopped or thinly sliced
½ cup (120 ml) vermouth or dry white wine
1 tablespoon (about 7 g) paprika OR 1 tablespoon (15 g) tomato paste
Fresh parsley, finely chopped, for serving
Sea salt and freshly ground black pepper, to taste

Let's Make Chicken & Chorizo Paella

Step 1 – Infuse the Stock & Brown the Chicken

Gently warm the 4 cups (960 ml) chicken stock in a saucepan. Add the Saffronice Saffron Threads and allow them to infuse while you prepare the remaining ingredients.

Meanwhile, heat the oil in a large paella pan or wide skillet over medium heat. Season the chicken thighs with sea salt and black pepper, then brown them on both sides. Transfer to a plate and set aside.

Step 2 – Cook the Chorizo & Aromatics

In the same pan, add the onion, red peppers, chorizo and garlic.

Cook until the onion begins to soften, and the chorizo releases some of its oils.

Pour in the vermouth or white wine and gently scrape the bottom of the pan to loosen the browned bits.

Step 3 – Add the Chicken, Stock & Rice

Stir in the paprika or tomato paste, then return the browned chicken to the pan.

Add some of the chopped parsley and pour in the warm saffron-infused chicken stock.

Bring to a gentle simmer, then add the rice and distribute it evenly across the pan.

Step 4 – Cook & Rest

Chicken chorizo paella with yellow rice, peas, and sliced chorizo in a black bowl on a textured surface

Cover and simmer gently for approximately 20 minutes, or until the rice has absorbed most of the liquid and the chicken is completely cooked through.

Remove from the heat and let the paella rest for a few minutes.

Finish with fresh parsley and serve warm.

Cooking the Paella Rice

Follow the same preparation used in the main method to cook the rice evenly with the chicken and stock.

Use a paella pan or wide skillet. Spread the rice evenly across the pan after adding it to the stock.
Warm the chicken stock first. Infuse the saffron threads in the warm stock before adding it to the pan.
Infuse the saffron in the stock first. This helps distribute its aroma and colour.
Spread the rice evenly. Make sure it isn't piled heavily in one section of the pan.
Simmer gently. Cover the pan and cook for approximately 20 minutes.
Spread the rice evenly. Once added, distribute the rice across the pan and allow it to cook in the stock.
Check the chicken before serving. Make sure the thighs are completely cooked through.
Rest the paella briefly. Give it a few minutes off the heat before serving.

How to Infuse the Saffron

Gently warm 4 cups (960 ml) chicken stock and add a generous pinch of Saffronice Saffron Threads.

Leave the saffron in the warm stock while preparing the chicken and vegetables, then pour the entire infusion into the paella.

Paprika or Tomato Paste?

Use either 1 tablespoon paprika or 1 tablespoon tomato paste, according to the recipe variation you prefer.

Add your choice before returning the chicken to the pan and pouring in the saffron-infused stock.

Vermouth or White Wine?

Use ½ cup (120 ml) vermouth or dry white wine.

Add it after cooking the chorizo, onion, red peppers and garlic, then continue with the paprika or tomato paste, chicken and saffron-infused stock.

Easy Variations

There are several ways to adapt this recipe while keeping the same basic cooking method.

Adding frozen peas toward the end of cooking for extra colour and a little sweetness.

Add Peas

Add frozen peas toward the end of cooking for extra colour and a little sweetness.

Add More Vegetables

Zucchini or additional peppers can be added for a more vegetable-heavy variation.

Try a Seafood Version

For a different style of paella, seafood such as shrimp, mussels or squid can be used.

Because seafood cooks differently from chicken, don't simply substitute it using the exact same cooking times.

Make a Vegetable Rice Dish

For a meat-free variation, leave out the chicken and chorizo and use vegetables and vegetable stock instead.

This creates a different dish rather than a direct Chicken & Chorizo Paella substitute, but the saffron rice base can still inspire.

More Paella & Saffron Rice Recipes to Try

If you enjoyed Chicken & Chorizo Paella, explore more Saffron Rice recipes featuring saffron and rice.

Spanish Seafood Paella combines Bomba rice with shrimp, mussels, squid, seafood stock and saffron threads.
Vegetarian Saffron Paella combines rice with colourful vegetables, peas and aromatic saffron in a one-pan meal.
Saffron Risotto offers a creamy rice preparation featuring saffron in a different cooking style.
Brazilian Galinhada combines chicken and rice with tomatoes, green pepper and saffron in one pot.

From seafood and vegetarian paella to risotto and Persian rice, these recipes offer more ways to cook rice with saffron.

Storage & Reheating

Allow leftover Chicken & Chorizo Paella to cool before transferring it to an airtight container and refrigerating promptly.

When ready to serve, reheat thoroughly until the chicken and rice are hot throughout.

If the rice seems dry, add a small amount of chicken stock or water while reheating.

Ready to Make Chicken & Chorizo Paella?

Warm the chicken stock with Saffronice Saffron Threads, brown the chicken thighs, then cook the chorizo, onion, red peppers and garlic in the same pan.

Deglaze with vermouth or white wine, return the chicken, and add the saffron-infused stock and rice.

Simmer gently until the rice is tender and the chicken is cooked through, then let your Chicken & Chorizo Paella rest briefly before finishing with fresh parsley and serving warm.