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Chicken Chorizo Paella Bowls

Chicken Chorizo Paella Bowls

Print Recipe
Serves: 8-10


  • Ingredients:
  • 2 tablespoons olive oil
  • 6 oz chorizo (mild or spicy),small dice
  • 1 onion, small dice
  • 3 cloves garlic, minced
  • 1 1/2 cups carrots, shredded or small dice
  • 1.5 lb chicken boneless, skinless chicken cutlets cut into thin strips (about 2 chicken cutlets)
  • 2 1/2 teaspoons salt
  • 2 tablespoons paprika
  • 1/4 teaspoon black pepper
  • 2 cups jasmine rice
  • 4 cups vegetable or chicken stock
  • 1/4 cup kalamata olives, chopped
  • 1 zucchini, diced
  • Zest and juice of 1 lemon
  • Garnish:
  • Scallions
  • Lemons and limes
  • Parsley or cilantro
  • Harissa



Heat the olive oil in a large cast iron pot and sautΓ© the chorizo until golden brown, 5 minutes. Add in the onion, garlic, and carrots and sautΓ© another 5 minutes until onion is translucent and fragrant. Add the chicken and spices and sautΓ© another few minutes until chicken is partially cooked.


Add in remaining ingredients and mix together. Bring to a boil and immediately lower to a simmer. Cook covered 20-30 minutes until the rice is cooked through and all the stock has been absorbed. Serve in bowls with garnishes on the side.

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