---
title: Chicken & Chorizo Paella
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-and-chorizo-paella-56ddf9c9f8b25e1d2a8b4568
servings: 2
prep time: 10 minutes
cook time: 35 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Gluten Free
  - Spanish
  - Paella
  - Dinner
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/chicken-chorizo-paella.avif"
---
Wash and dry all produce. Core, seed, and remove white ribs from @red bell pepper{1%pieces} and @yellow bell pepper{1%pieces}, then thinly slice. Mince @garlic{3%cloves}. Finely chop @parsley{1%bunch}. Strip leaves from @rosemary{1%sprigs} and roughly chop 2%tsp. Halve @grape tomatoes{1%cups}. Dice @dried chorizo{3%oz}. Cut @chicken thighs{12%oz} into bite-sized pieces and season with @salt{} and @pepper{}.

In a #medium pot{}, bring @water{5%cups} and @chicken stock concentrate{2%units} to a simmer. Heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Add @chicken thighs{12%oz} and cook ~{1%minutes} to ~{2%minutes} per side until browned but not cooked through. Remove from pan and set aside.

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

Stir @basmati rice{1.5%cups} into the pan and toss to coat in the oil. Cook ~{1%minutes} to ~{2%minutes} until the rice is slightly translucent.

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 ~{15%minutes} to ~{20%minutes} until the liquid is absorbed. -- Tip: Do not stir the rice to allow the crispy socarrat crust to form on the bottom of the pan.

Halve @lemon{1%pieces} and 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.