Keto Chicken and Chorizo Paella
Elevate your mealtime with this vibrant and satisfying Keto Chicken and Chorizo Paella, a low-carb twist on the classic Spanish dish. Loaded with bold flavors, this one-pan wonder features tender chicken thighs, smoky Spanish chorizo, and fragrant spices like smoked paprika and saffron, all brought together with a base of cauliflower rice for a keto-friendly alternative to traditional paella rice. Bright cherry tomatoes, sweet peas, and fresh parsley add pops of color and taste, while lemon wedges provide the perfect zesty finishing touch. With only 15 minutes of prep and 45 minutes of cooking, this gluten-free and wholesome paella is an ideal centerpiece for family dinners or special occasions.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 4 pieces Chicken thighs, boneless and skinless
- 6 ounces Spanish chorizo, sliced
- 1 medium Yellow onion, chopped
- 1 medium Red bell pepper, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Saffron threads
- 2 cups Chicken broth
- 4 cups Cauliflower rice
- 1 cup Cherry tomatoes, halved
- 0.5 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges
- to taste Salt
- to taste Black pepper
Instructions
Heat olive oil in a large skillet or paella pan over medium-high heat.
Season chicken thighs with salt and pepper. Add them to the pan and cook until browned on both sides, about 5 minutes per side. Remove from the pan and set aside.
In the same pan, add sliced chorizo and cook until it starts to brown, about 3 minutes.
Add chopped onion and red bell pepper to the pan. Sauté until the onion is translucent and the pepper is tender, about 5 minutes.
Stir in the minced garlic, smoked paprika, ground cumin, and saffron threads. Cook for 1 minute, stirring constantly, until fragrant.
Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Bring the mixture to a simmer.
Return the chicken thighs to the pan, nestling them into the liquid. Cover the pan and let simmer for 20 minutes.
Stir in the cauliflower rice, cherry tomatoes, and frozen peas. Cover and cook for an additional 10 minutes, or until the cauliflower rice is tender and most of the liquid is absorbed.
Sprinkle chopped fresh parsley over the paella before serving.
Serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 6741 mg | 293% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 31.7 g | ||
| Protein | 167.3 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4139 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
