Low Carb Chicken Chorizo Paella
Discover the vibrant flavors of Spain with this satisfying Low Carb Chicken Chorizo Paella! Packed with tender chicken thighs, smoky chorizo, and a medley of fresh veggies like red bell peppers, peas, and cherry tomatoes, this recipe swaps traditional rice for nutrient-packed cauliflower rice, making it a perfect low-carb alternative. Bold spices like smoked paprika, turmeric, and a hint of cayenne pepper infuse the dish with warmth and depth, while a splash of chicken stock ties the ingredients together in a savory, aromatic broth. Quick to prepare and ready in under an hour, this one-pan meal is perfect for busy weeknights or as a crowd-pleasing centerpiece for your next gathering. Garnished with fresh parsley and brightened with a squeeze of lemon, this gluten-free, low-carb paella delivers big on flavor while keeping things light and wholesome.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 150 grams Chorizo sausage
- 2 tablespoons Olive oil
- 1 medium Onion (diced)
- 3 cloves Garlic cloves (minced)
- 1 medium Red bell pepper (diced)
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Ground turmeric
- 0.25 teaspoons Cayenne pepper
- 250 milliliters Chicken stock
- 400 grams Cauliflower rice
- 200 grams Cherry tomatoes (halved)
- 100 grams Frozen peas
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and slice the chorizo sausage into thin rounds.
In a large skillet or paella pan, heat the olive oil over medium heat.
Add the chicken pieces and cook for 5–7 minutes, or until golden brown on all sides. Remove and set aside.
In the same pan, add the chorizo slices and cook for 3–4 minutes, until slightly crispy. Remove and set aside with the chicken.
Lower the heat slightly and add the diced onion, garlic, and red bell pepper to the pan. Sauté for 5 minutes, or until softened.
Stir in the smoked paprika, turmeric, and cayenne pepper, cooking for about 1 minute until fragrant.
Add the chicken stock to the pan and bring to a gentle simmer.
Stir in the cauliflower rice, chicken, and chorizo. Mix well to coat everything in the spiced broth.
Simmer uncovered for 10 minutes, stirring occasionally, to allow the flavors to meld and the cauliflower rice to absorb the liquid.
Add the cherry tomatoes and frozen peas to the pan. Cook for another 5 minutes, until the tomatoes are softened and the peas are heated through.
Season with salt and black pepper to taste, then remove the pan from heat.
Garnish with chopped parsley and serve with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 1854 mg | 81% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 37.0 g | ||
| Protein | 160.8 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3597 mg | 77% | |
*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.
