Paleo Chicken and Chorizo Paella
Transform your weeknight menu with this vibrant Paleo Chicken and Chorizo Paella, a delicious twist on the classic Spanish dish. Perfect for health-conscious eaters, this grain-free version swaps traditional rice for nutrient-packed riced cauliflower, delivering all the comforting flavors without the carb-heavy ingredients. Tender bites of boneless chicken thighs and smoky paleo chorizo are paired with colorful vegetables like red bell peppers and peas, all simmered in an aromatic blend of saffron, smoked paprika, and garlic. This one-pan dish is quick to prepare in under an hour and perfect for a hearty, family-friendly dinner. Serve it topped with fresh parsley and a squeeze of zesty lemon for a burst of freshness in every bite. Ideal for paleo enthusiasts or anyone craving wholesome, clean eating with bold flavor!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 pound chicken thighs, boneless and skinless
- 8 ounces paleo chorizo sausage
- 1 medium onion, diced
- 1 large red bell pepper, diced
- 3 large garlic cloves, minced
- 1.5 pounds cauliflower, riced
- 2 cups chicken broth
- 0.5 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas, thawed
- 0.25 cup parsley, chopped
- 1 lemon lemon wedges
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or paella pan over medium-high heat.
Cut the chicken thighs into bite-sized pieces and the chorizo into slices. Add them to the skillet and cook until browned, about 5-7 minutes. Remove them from the skillet and set aside.
In the same pan, add the remaining 2 tablespoons of olive oil. Add the diced onion and red bell pepper, sautéing until soft, about 3-4 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the riced cauliflower to the skillet, stirring well to combine with the vegetables. Cook for 4-5 minutes until the cauliflower is just tender.
Pour in the chicken broth and add the saffron threads. Stir in the smoked paprika, salt, and black pepper.
Return the cooked chicken and chorizo to the pan, mixing them well with the rice mixture.
Reduce the heat to medium-low and let the dish simmer, uncovered, for about 10-12 minutes, or until most of the liquid is absorbed.
Stir in the thawed peas and cook for an additional 2 minutes until heated through.
Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 5468 mg | 238% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 41.5 g | ||
| Protein | 187.2 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 5744 mg | 122% | |
*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.
