Chicken and Chouriço Sausage Paella

chicken paella

This easy recipe takes only 45 minutes to prepare. you probably have the ingredients in your pantry right now, so go ahead and try it. I used a combination of Portuguese Chouriço Sausage and Italian sausage in this photo, but you can use any or both sausages if you prefer.



8 boneless and skinless chicken thighs

1/2 to 1 pound Chouriço (slicked) or cooked Italian sausage (sliced) or mix both

2 cups uncooked long grain rice

4 cups chicken broth – or 4 cups water and 2 Knor chicken bouillon cubes

1 small onion (finely chopped)

2 cloves garlic (finely chopped)

1/2 red bell pepper (chopped)

8 oz frozen petite peas

3 tablespoons olive oil

1/4 cup white wine

1 bay leaf

1 tablespoon salt

1 teaspoon paprika

1/2 teaspoon black pepper

Parsley for garnish


Season the chicken with salt, pepper and paprika and let marinade for 1 hour or longer. *You can don’t have to marinade it if you don’t have the time.

In a large skillet, saute the onion, bell pepper and garlic in the olive oil for a few minutes. Add the bay leaf, and seasoned chicken and brown on both sides. Add the sausages and stir together with the chicken. Cook for a few minutes.

Add 1 cup of broth, sausages and the wine, cover and let cook for about 15 minutes stirring once in a while. Add the remaining broth, let come to a boil and add the rice. Let come to a boil and cover. Lower heat to medium and let cook for about 15 minutes stirring once in a while. Add the peas, stir and let cook for 5 minutes. Remove from heat, stir, taste for seasonings. Let sit until ready to serve. *If you like a more well done rice, let cook longer.