Brown Rice, Chicken, And Chorizo Paella Recipe

Name: Brown Rice, Chicken, And Chorizo Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons salt; 1 teaspoon Spanish smoked paprika; 1 teaspoon red pepper (optional); 1 teaspoon ground turmeric (optional); 1/2 teaspoon saffron; 2 tablespoons extra-virgin olive oil, or to taste; 4 boneless chicken thighs, cut into small pieces; 1/2 pound Spanish chorizo, cut into 1/4-inch slices; 1 large onion, chopped; 1 red bell pepper, chopped; 1/4 cup chopped parsley (optional); 6 cloves garlic, chopped; 2 cups short-grain brown rice; 1 tomato, chopped; 1 (6 ounce) jar roasted red peppers, drained and chopped; 1 (32 ounce) carton chicken broth; 2 cups frozen peas and carrots, thawed; 2 tablespoons sliced black olives; 1 tablespoon capers; 1 teaspoon apple cider vinegar, or to taste (optional)

Servings: persons

2 teaspoons salt
1 teaspoon Spanish smoked paprika
1 teaspoon red pepper (optional)
1 teaspoon ground turmeric (optional)
1/2 teaspoon saffron
2 tablespoons extra-virgin olive oil, or to taste
4 boneless chicken thighs, cut into small pieces
1/2 pound Spanish chorizo, cut into 1/4-inch slices
1 large onion, chopped
1 red bell pepper, chopped
1/4 cup chopped parsley (optional)
6 cloves garlic, chopped
2 cups short-grain brown rice
1 tomato, chopped
1 (6 ounce) jar roasted red peppers, drained and chopped
1 (32 ounce) carton chicken broth
2 cups frozen peas and carrots, thawed
2 tablespoons sliced black olives
1 tablespoon capers
1 teaspoon apple cider vinegar, or to taste (optional)

1
Measure salt, paprika, red pepper, turmeric, and saffron into a small bowl and set spice mixture aside.
2
Heat olive oil in paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot. Cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers. Cook until rice begins to brown, about 5 minutes more. Add spice mixture and broth. Return chicken and chorizo to the pot, burying them in the paella.
3
Increase heat to high and bring the pot to a boil, stirring every 10 minutes. Reduce heat to medium and cook, uncovered, 50 to 55 minutes more. Add thawed peas and carrots, black olives, capers, and apple cider vinegar and stir. Cook until everything is heated through, 3 to 5 more minutes.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 teaspoons salt, 1 teaspoon Spanish smoked paprika, 1 teaspoon red pepper (optional), 1 teaspoon ground turmeric (optional), and more.

Yes, Brown Rice, Chicken, And Chorizo Paella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brown Rice, Chicken, And Chorizo Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions