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One Pan Chicken & Chorizo Paella

By Carolyn Stilwell

5 from 1 vote

Updated Jan 22, 2026

This one pan chicken and chorizo paella recipe is part of my April One Pot Series I’m doing on TikTok. This dish is full of veggies, protein, and rice so it’s a complete meal in one pan! It also happens to be gluten free and dairy free. I hope you enjoy this one and please leave me a comment if you try it out!

5 from 1 vote

One Pan Chicken and Chorizo Paella

By: Carolyn Stilwell

This paella is a complete dinner that all cooks in one pan.

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Servings: 4

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Equipment

• Sauté Pan
• Chef Knife

Ingredients 

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• ▢ 1 tablespoon Extra Virgin Olive Oil
• ▢ 3 oz Chorizo, diced
• ▢ 1 lb Boneless Skinless Chicken Breasts, or chicken thighs; cut into 1.5 inch pieces
• ▢ Kosher Salt & Black Pepper, to taste
• ▢ 1 small Sweet Onion, thinly sliced
• ▢ 1 small Red Bell Pepper, thinly sliced
• ▢ 4 cloves Garlic, minced
• ▢ 1/2 teaspoon Red Pepper Flakes, more or less based on spice preference
• ▢ 1 teaspoon Smoked Paprika
• ▢ 1/2 teaspoon Turmeric , I used in place of saffron
• ▢ 14.5 oz Diced Tomatoes, 1 can; undrained
• ▢ 1 cup Arborio Rice, uncooked
• ▢ 2 cups Chicken Broth
• ▢ 1/2 cup Peas, fresh or frozen
• ▢ 1 Lemon
• ▢ Fresh Parsley, roughly chopped; to serve

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Instructions 

• Heat olive oil in a large high rimmed pan such as a sauté pan over medium heat. Add diced chorizo and cook, stirring occasionally, for about 3 minutes or until it starts to brown. Remove to a plate. Add cut chicken pieces to the remaining oil. Season to taste with salt and pepper. Cook, stirring occasionally, for about 7 minutes until mostly cooked through. Remove to a plate.
• To the same pan, add sliced onion and peppers. Cook for 3-5 minutes, stirring occasionally until they begin to soften. Add minced garlic, red pepper flakes, smoked paprika, and turmeric. Stir to combine and cook for 1 minute.
• Pour in diced tomatoes and uncooked rice. Stir to combine. Cook for 3 minutes until the liquid is absorbed. Pour in chicken broth and turn heat to medium high so the liquid comes to a simmer. Add back the chorizo and chicken. Season to taste with salt and pepper. Turn heat to medium low and cook for about 15-20 minutes until most of the liquid is absorbed. Don't stir while it cooks.
• Once most of the liquid is absorbed, sprinkle the peas on top and cook another 5 minutes. Squeeze the juice of 1/2 a lemon on top and garnish with fresh parsley. Serve with additional lemon juice and parsley if desired.

Video

@carolbeecooks

April One Pot Series: One Pan Chicken & Chorizo Paella. This one also happens to be GF & DF 🥘 #onepot #onepan #paella #recipe

♬ Feeling Myself – Nicki Minaj

Nutrition

Calories: 501kcal, Carbohydrates: 60g, Protein: 36g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 86mg, Sodium: 329mg, Potassium: 1030mg, Fiber: 6g, Sugar: 10g, Vitamin A: 1628IU, Vitamin C: 76mg, Calcium: 82mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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