---
title: "Chicken & Chorizo Paella"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-and-chorizo-paella-56ddf9c9f8b25e1d2a8b4568
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: medium
allergens:
  - Milk
tags:
  - Gluten Free
rating: 0
rating_count: 0
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 602
  protein: 48
  fat: 17
  saturated fat: 2
  carbohydrates: 68
  sugar: 6
  fiber: 6
  sodium: 743
image: "https://images.recipes.furrysalamander.com/Spanish%20Recipes/chicken-chorizo-paella.avif"
---
Wash and dry all produce. Core, seed, and remove the white ribs from the @red bell pepper{2%unit} and @yellow bell peppers{1%unit}, then thinly slice. Mince or grate @garlic{4%clove}. Finely chop @parsley{½%ounce}. Strip the @rosemary{¼%ounce} leaves from the sprigs and roughly chop 2 teaspoons. Halve @grape tomatoes{8%ounce}. Dice @dried chorizo{2%ounce}. Cut @chicken thighs{24%ounce} into bite-sized pieces and season with @salt{} and @pepper{}.

In a #medium pot{}, bring @water{5%cup} and @chicken stock concentrate{2%unit} to a simmer. Heat a drizzle of @olive oil{2%teaspoon} in a #large pan{} over medium-high heat. Add the chicken to the pan and cook for 1-2 minutes per side, until browned but not yet cooked through (~{2%minutes}). Remove from the pan and set aside.

Heat another drizzle of oil in the same pan over medium heat. Add the chorizo and cook for 2-3 minutes, until slightly crispy (~{3%minutes}). Add the bell peppers and tomatoes to the pan and cook, tossing for 4-5 minutes, until softened (~{5%minutes}). Add the garlic, chopped rosemary, and half the parsley to the pan. Cook for another 1 minute, until fragrant (~{1%minutes}). Season with salt and pepper.

Add the rice: Stir @basmati rice{1.5%cup} into the pan and toss to coat in the oil. Cook for 1-2 minutes, until the rice is slightly translucent (~{2%minutes}).

Add the chicken and warm chicken stock to the pan and stir to combine. Season generously with salt and pepper. Bring the mixture to a simmer, then reduce to a medium-low heat and cook for 15-20 minutes, until the liquid is absorbed (~{20%minutes}). TIP: Don't stir the rice! The key to good paella is a browned crust in the bottom of the pan.

Finish and serve: Halve @lemon{1%unit}, then cut into wedges. Once the liquid is absorbed, remove the paella from the heat, cover, and set aside for ~{5%minutes}. Serve the chicken and chorizo paella with the remaining parsley and lemon wedges. Enjoy!