Chicken and chorizo paella in a cast iron skillet

Weeknight Skillet Chicken and Chorizo Paella

Course: Main Course
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 3
Author: Caroline Lindsey
This weeknight version of chicken and chorizo paella has all the flavor of an authentic paella, but uses only one pan (that you already have) to make and easier-to-find ingredients!
Print Recipe


  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 chicken thighs bone in, skin on
  • 2 chicken drumsticks
  • 2 tbsp olive oil divided
  • 1 red bell pepper diced (about 1 cup)
  • 1/2 large yellow onion diced (about 1 cup)
  • 4 oz Spanish chorizo cut into half moons
  • large pinch saffron threads
  • 1-1/2 tsp Spanish smoked paprika divided
  • 3/4 tsp kosher salt
  • 1 cup medium grain rice
  • 1 14.5-oz can chicken broth
  • 2 tbsp white wine or water
  • salt and pepper


  • Preheat oven to 350 degrees. Season chicken on skin side with 1/2 tsp each salt, pepper, and paprika. Heat 1 tbsp olive oil over medium in a 12 inch cast iron skillet. Add chicken, skin side down, and cook for 3 minutes or until golden brown. Flip and cook an additional 3 minutes. Remove chicken and set aside.
  • Add peppers, onions, and chorizo to the pan. Cook for 4-5 minutes or until onions are translucent. 
  • Add saffron, the remaining 1 tsp smoked paprika, 3/4 tsp kosher salt, and rice and cook for 1 minute. Add chicken broth and white wine or water. Nestle chicken into the rice, skin side up. 
  • Cover with an oven-safe lid or tin foil and bake 35 minutes. Uncover and bake for an additional 10 minutes. Turn oven to broil and cook for a final 2-3 minutes to crisp the chicken skin again. Keep a close eye on it during broiling so it doesn't burn!