This easy chicken and chorizo paella makes a great party-sized meal. Packed with Spanish-inspired flavors, this one-pan meal is ready to serve in under an hour. Difficulty 3/5 Prep Time 10 MIN Cook Time 40 MIN Serves 6-8 FEATURED PRODUCTS Lodge 15” Cast Iron Skillet INGREDIENTS 8 boneless, skinless chicken thighs 1 pound chorizo, sliced 4 cups chicken stock 1/2 teaspoon saffron, ground 2 teaspoons olive oil 1 white onion, diced 4 cloves garlic, minced 2 1/2 cups Arborio rice 1 cup frozen peas 2 teaspoons paprika 1 teaspoon salt 1 teaspoon pepper DIRECTIONS Preheat oven to 400 degrees Fahrenheit. In a medium saucepan, heat chicken stock and saffron. Heat Skillet over medium-high heat, 4-5 minutes. Season chicken on all sides with salt, pepper, and paprika. Sear chicken for 5-6 minutes per side. Remove from pan and set aside. Cook chorizo for 2-3 minutes, stirring often. Add onion and garlic and continue to cook until onion softens, 5-7 minutes. Stir in rice and add broth. Bring to a boil, stirring often. Add peas and top with chicken. Bake until liquid is absorbed, and chicken is cooked through, 20 minutes. Serve and enjoy! Courtesy of Lodge Cast Iron.
