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Chicken & chorizo 'Paella'


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat 3 tbsp oil in a large heavy-bottomed pan (that can go in the oven) and cook the seasoned chicken, covered, until well coloured on both sides. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the chorizo until a little crunchy around the edges.
  • Then add the garlic with the onion and capsicum. Stir well and cook over a medium heat until tender, regularly stirring and scraping the bottom of the pan as you do so.
  • Add the rice and paprika. Mix until well coated with the oil and cook until the rice begins to crackle.
  • Then add the white wine with seasonings and cook until reduced.
  • Add 3 cups stock and return the chicken in one layer, skin side up. Bring to the boil, cover and then cook in the oven for about 15-20 mins until the mixture is fairly dry and tender, adding a little more stock if needed.
  • Mound the rice on a large plate (or individual ones) and top with the chicken and a sprinkling of parsley and fresh oil, if you like. Serve with a simple salad and good crusty bread on the side.


  • olive oil
  • 4-6 chicken thighs, bone in & skin on
  • sea salt & freshly ground pepper
  • 500 gm chorizo, peeled & diced
  • 2 large garlic cloves, crushed
  • 1 medium-large onion, chopped
  • 1 red capsicum, cored, seeded & finely diced
  • 2 cups medium or long grain rice
  • 2 tspn smoked paprika
  • ½ cup dry white wine
  • 3+ cups chicken stock
  • 2 tbsp chopped Italian parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm