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Bake & Roast

Roast Chicken and Chorizo Paella
2 cups low-sodium chicken broth
Generous pinch saffron threads
1 Tbsp. olive oil
6 oz. chorizo sausage, cut at an angle in 1/2-inch slices
1 cup frozen chopped onions
2 tsp. minced garlic
3/4 tsp. smoked paprika
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 1/4 cups arborio rice
1/3 cup dry white wine
1 (14.5 oz.) can no-salt-added diced tomatoes, drained
1 (2 lb.) rotisserie chicken, cut in 8 pieces
3/4 cup frozen peas
2 Tbsp. minced fresh parsley
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Roast Chicken and Chorizo Paella

Roast Chicken and Chorizo Paella

Roast Chicken and Chorizo Paella
Guiding Stars
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:15 minutes
Note: The key flavoring for paella is saffron — a little goes a long way, and saffron will keep for a long time in a well-sealed container, stored in a dark location.
1. Preheat oven to 450 degrees F. In a small saucepan, combine broth and saffron and bring to a simmer over medium-highheat.
2. While broth heats, add oil to a large, nonstick, oven-safe skillet and heat over medium-high heat. Add sausage and saute 1 minute. Add onion and garlic and saute 1 minute more. Season with paprika, salt, and pepper. Add rice and toss to coat. Stir in wine, then drained tomatoes and saffron broth. Transfer skillet to the oven and bake 15 minutes.
3. Arrange chicken over the rice, nestling the pieces gently, and scatter peas over the top; do not stir the rice. Continue baking until chicken is heated through, about 5 minutes. Remove chicken from the oven, and let rest a few minutes before serving. Sprinkle parsley over the top and serve warm.