Recipe Summary

40 mins
50 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • In an 18- to 20-inch paella pan, large Dutch oven or deep skillet, heat 2 tbsp. oil over medium-high. Season the chicken with salt and pepper. Cook until browned on one side, 5 to 7 minutes; turn. Scatter the chorizo around the chicken. Cook, stirring the chorizo occasionally, until the chicken is cooked through and the chorizo is browned, about 5 minutes; transfer to a bowl. (If using a Dutch oven, transfer the chicken to a bowl and continue cooking the chorizo until browned, 2 to 3 minutes more; add to the bowl.)

  • Reduce the heat to medium; add 1 tbsp. oil, the onion, bell pepper, garlic, bay leaves and paprika. Cook, stirring often, until the vegetables soften, about 5 minutes. Stir in the rice. Add 5 cups stock; bring to a boil. Reduce the heat to medium; simmer, stirring occasionally and adding more stock by the cup if too dry, until the rice is almost al dente, 13 to 15 minutes.

  • Meanwhile, slice the chicken into thin strips.

  • Increase the heat to high. Stir the chicken and chorizo into the rice; season. Scatter with the peas; cook, without stirring, until the rice is al dente and forms a crust on the bottom of the pan, about 5 minutes. Top with the parsley.