Brown Rice, Chicken, and Chorizo Paella

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My husband is from Spain, so I started looking into paella recipes. It took me four times to get this brown rice paella right. Now it's his favorite dish, and he expects me to make it every week. I've tweaked this recipe to our tastes, as we like red peppers, capers, and black olives. The vinegar is a Spanish thing, so I always add it. You can leave a little broth in the paella or cook until the broth is fully absorbed — it's simply a matter of preference.

Submitted by Mariposa
Updated on August 14, 2023
Prep Time:
40 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 55 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 2 teaspoons salt

  • 1 teaspoon Spanish smoked paprika

  • 1 teaspoon red pepper (Optional)

  • 1 teaspoon ground turmeric (Optional)

  • ½ teaspoon saffron

  • 2 tablespoons extra-virgin olive oil, or to taste

  • 4 boneless chicken thighs, cut into small pieces

  • ½ pound Spanish chorizo, cut into 1/4-inch slices

  • 1 large onion, chopped

  • 1 red bell pepper, chopped

  • ¼ 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)

Directions

  1. Combine salt, paprika, red pepper, turmeric, and saffron in a small bowl. Set aside.

  2. Heat olive oil in a 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. Add spice mixture and broth, then return chicken and chorizo to the pot, burying them in the paella.

  3. Increase the heat to high and bring to a boil, stirring every 10 minutes. Reduce the heat to medium and cook, uncovered, for 50 to 55 minutes. Stir in thawed peas and carrots, olives, capers, and apple cider vinegar; cook until everything is heated through, 3 to 5 more minutes.

Nutrition Facts (per serving)

465 Calories
22g Fat
43g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 465
% Daily Value *
Total Fat 22g 28%
Saturated Fat 6g 32%
Cholesterol 63mg 21%
Sodium 1631mg 71%
Total Carbohydrate 43g 16%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 22g 44%
Vitamin C 38mg 42%
Calcium 46mg 4%
Iron 2mg 13%
Potassium 433mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.