Low Carb Chicken and Chorizo Paella
Savor the vibrant flavors of Spain with this *Low Carb Chicken and Chorizo Paella*, a wholesome twist on the classic dish that’s perfect for keto enthusiasts and low-carb diners alike. Featuring tender chicken thighs, smoky chorizo, and aromatic saffron, this recipe swaps traditional rice for nutrient-packed cauliflower rice, delivering all the bold, savory goodness of paella without the carbs. Sautéed onions, garlic, and bell peppers infuse the dish with rich depth, while fresh tomatoes and smoked paprika lend a vibrant hue. Finished with a sprinkle of parsley and a squeeze of zesty lemon, this one-pan wonder is as nutritious as it is satisfying. Perfect for weeknight dinners or special gatherings, this paella comes together in just under an hour and serves four generous portions. Dive into this guilt-free take on a beloved Spanish classic! Keywords: low carb paella, keto chicken and chorizo recipe, cauliflower rice paella, healthy Spanish recipes, easy one-pan dinners.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 200 grams chorizo sausage
- 3 tablespoons extra virgin olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 medium, sliced red bell pepper
- 2 large, chopped tomato
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron threads
- 2 cups chicken broth
- 4 cups cauliflower rice
- 1 cup frozen peas
- 1 cut into wedges lemon
- to taste salt
- to taste black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Season the chicken thighs with salt and pepper on both sides.
In a large paella pan or skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken thighs and cook for 5-7 minutes on each side until golden brown and cooked through. Remove and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil, then add the chorizo. Cook for 3-4 minutes until the chorizo starts to render its fat and becomes slightly crispy.
Add the diced onion, garlic, and red bell pepper to the pan with the chorizo, and sauté for 5 minutes until the vegetables are softened and fragrant.
Stir in the chopped tomatoes, smoked paprika, and saffron. Cook for another 2 minutes, allowing the tomatoes to soften.
Pour in the chicken broth and bring to a gentle simmer.
Stir in the cauliflower rice, ensuring it is evenly distributed throughout the pan.
Return the chicken thighs to the pan, nestling them into the cauliflower rice.
Cover the pan and let it simmer for about 10 minutes, or until the cauliflower rice is tender and most of the liquid has been absorbed.
Add the peas, stirring gently to combine, and cook for another 3-4 minutes until the peas are heated through.
Remove from heat and garnish with chopped parsley.
Serve with lemon wedges and adjust seasoning with additional salt and pepper if needed.
Nutrition Facts
Calories |
3183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 11192 mg | 487% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 61.8 g | ||
| Protein | 239.6 g | 479% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 394 mg | 30% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4425 mg | 94% | |
*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.
