Chicken & Chorizo Paella

cheats chicken and chorizo paella
Although this is far from an authentic paella, it is a delicious weeknight alternative. Chicken, chorizo and creamy arborio rice come together to make this signature dish packed with flavour. One pot is all you need and the method is so simple.
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 chorizo (200g)
  • 300g chicken thigh fillets, cut into bit sized pieces
  •  1 tbsp paprika
  • 1 capsicum, cut into strips
  • 1/3 cup crushed tomatoes or passata
  • 1.5 cups arborio rice
  • 4 cups chicken stock
  • 1/2 cup frozen peas
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 bunch parsley to serve, finely chopped
  • Lemon wedges to serve
  1. Heat olive oil in a large, heavy based pan on high heat. Add onion, garlic, chorizo, chicken and paprika. Cook for 5 minutes, stirring occasionally.
  2. Add capsicum, cook for a further 5 minutes.
  3. Add crushed tomatoes (or passata if using), arborio rice and chicken stock. Reduce to lowest heat setting, place lid on and cook for 15 minutes, stirring once half way.
  4. Add frozen peas, place lid back on and cook a further 5 minutes.
  5. Stir and leave to rest for 5 minutes to absorb any residual liquid. Season to taste (add salt and pepper only if required as the chorizo and stock will already be salty).
  6. Top with parsley and serve with lemon wedges.

This recipe was originally inspired by Jamie Oliver’s Chicken Chorizo Paella. You can view the full recipe here.

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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