Low Sodium Chicken and Chorizo Paella
Delight your taste buds with a flavorful twist on a Spanish classic—Low Sodium Chicken and Chorizo Paella. This vibrant dish combines tender chicken thighs and smoky chicken chorizo, perfectly balanced with saffron threads, smoked paprika, and a medley of fresh veggies including sweet bell peppers and onions. Featuring short-grain rice simmered in low sodium chicken broth, this heart-healthy recipe delivers all the rich, comforting flavors of traditional paella while keeping sodium levels in check. Topped with bright parsley and peas, and served with zesty lemon wedges, this easy-to-follow paella is ideal for a family dinner or a weekend gathering. Ready in just an hour, it’s a wholesome, delicious way to bring the bold essence of Spain to your table! Perfect for those seeking low sodium recipes without compromising on taste.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 8 ounces low sodium chicken chorizo sausage
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1 large red bell pepper, diced
- 4 garlic cloves, minced
- 1 large tomato, grated
- 0.5 teaspoon saffron threads, slightly crumbled
- 1 teaspoon smoked paprika
- 2 cups short grain rice (such as Bomba or Arborio)
- 4 cups low sodium chicken broth
- 1 cup frozen peas
- 0.25 cup fresh parsley, chopped
- 1 lemon wedges
- ground black pepper, to taste
Instructions
Cut the chicken thighs into bite-sized pieces and slice the chorizo into half-inch rounds.
Heat 2 tablespoons of olive oil in a large paella pan or wide skillet over medium-high heat.
Add the chicken pieces to the pan and season with ground black pepper. Cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil and the sliced chorizo. Cook until the chorizo is slightly crispy and has released its oils, about 3-4 minutes. Remove from the pan and set aside with the chicken.
Add the chopped onion and diced red bell pepper to the pan. Sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic, grated tomato, saffron threads, and smoked paprika. Cook for another 2 minutes, allowing the flavors to meld.
Add the rice to the pan and stir to coat the grains with the tomato and spice mixture.
Pour in the low sodium chicken broth, increase the heat to high, and bring to a boil.
Return the chicken and chorizo to the pan, arranging them evenly throughout.
Reduce the heat to medium-low, and let the paella simmer without stirring until the rice is almost fully cooked and the broth is absorbed, about 18-20 minutes.
Sprinkle the peas over the top and cook for another 5 minutes until the peas are heated through and the rice is tender.
Remove the pan from the heat and cover with a clean kitchen towel. Let it rest for 5 minutes.
Garnish with chopped parsley and serve with lemon wedges on the side. Enjoy!
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 727 mg | 242% | |
| Sodium | 3224 mg | 140% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 31.5 g | ||
| Protein | 195.1 g | 390% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 490 mg | 38% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4699 mg | 100% | |
*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.
