Chicken Easy Weeknight Dinners Grains Mains Meat RECIPES Sides Specialty

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 sauté the chorizo until golden brown, 5 minutes. Add in the onion, garlic, and carrots and sauté another 5 minutes until onion is translucent and fragrant. Add the chicken and spices and sauté 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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