Whole30 Chicken and Chorizo Paella
Transform your weeknight dinner with Whole30 Chicken and Chorizo Paella—a vibrant, grain-free take on the classic Spanish dish. This wholesome recipe swaps traditional rice for nutrient-rich cauliflower rice, making it both Whole30-compliant and packed with flavor. Tender chicken thighs and smoky chorizo are browned to perfection, then paired with sautéed onions, peppers, and garlic for an irresistible savory base. Infused with saffron and smoked paprika, the dish boasts bold, earthy aromas that transport you straight to Spain. Simmered in chicken broth until perfectly tender, this easy paella is finished with a sprinkle of fresh parsley and a squeeze of lemon for a refreshing kick. Ideal for meal prepping or sharing with loved ones, this one-pan wonder is ready in just under an hour and brings a healthy, satisfying twist to your table without compromising on flavor.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 8 ounces Whole30 compliant chorizo
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 1 medium Red bell pepper, chopped
- 4 cloves Garlic, minced
- 4 cups Cauliflower rice
- 1.5 cups Chicken broth
- 0.5 teaspoon Saffron
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.5 cup Green peas (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 1 whole Lemon wedges
Instructions
Cut the chicken thighs into bite-sized pieces and slice the chorizo into thin rounds.
In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the chorizo slices and cook until they are browned and fragrant, about 3-4 minutes. Remove the chorizo and set aside with the chicken.
Add the chopped onion and red bell pepper to the pan. Sauté until the onion becomes translucent and the pepper softens, about 5 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the cauliflower rice to the pan and stir to combine with the vegetables.
Pour in the chicken broth and add the saffron, smoked paprika, salt, and black pepper, stirring to combine. Allow the mixture to simmer for 5-7 minutes until the cauliflower rice begins to absorb the broth.
Return the cooked chicken and chorizo to the pan, mixing them into the cauliflower rice and vegetable mixture.
If using, stir in the green peas and allow the paella to cook on low heat for an additional 5 minutes, until all the flavors meld together and any excess liquid is reduced.
Remove the pan from heat and let the paella sit for a couple of minutes.
Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 5310 mg | 231% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 31.5 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 369 mg | 28% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3818 mg | 81% | |
*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.
