This Chicken and Chorizo Risotto is what happens when paella and risotto have a baby haha—creamy, rich, and full of bold Spanish flavors with a shortcut twist. Made with arborio rice, smoky chorizo, saffron-infused broth, and tender chicken, it’s a dish that’s both comforting and vibrant, all in one pan.
I took a paella class in Barcelona last year, and it completely changed how I approach rice dishes. This risotto is my quick, weeknight-friendly take on paella—still packed with all the traditional flavors I fell in love with. I’ve been to Spain four times in the past couple of years, and every visit deepens my love for the food and culture. Someday, I’d love to call it home.
If you love Mediterranean seafood recipes check my delicious Spanish Garlic Shrimp or my One-Pan Mediterranean Cod.
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Why You'll Love This Recipe
All the flavor of a traditional paella in a quicker, more approachable format—this chicken and chorizo risotto is your go-to cheat version.
One-pan meal that’s rich, satisfying, and easy to clean up.
Deep, smoky flavor thanks to Spanish chorizo, saffron, and smoked paprika.
Creamy risotto texture without the need for constant stirring.
Perfect for leftovers or meal prep, and even better the next day.
Chicken & Chorizo Risotto Video
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Ingredients
Full ingredients and instructions in the recipe card at the end of this post
Spanish chorizo: Brings bold, smoky flavor and vibrant color. Look for Spanish chorizo that slices into firm coins—different from soft Mexican chorizo. I used Silva Spanish Chorizo.
Boneless, skinless chicken thighs or breasts: Thighs offer more flavor and stay juicy, but breasts work well too if you prefer leaner meat.
Yellow onion & garlic: Aromatic base layers that build flavor from the start. Dice finely so they melt into the risotto.
Red bell pepper: Adds a gentle sweetness and vibrant color to balance the heat of the chorizo.
Crushed tomatoes: Bring acidity and body to the broth, enriching the final flavor.
Chicken stock: Use low-sodium broth or stock to control seasoning. I love the low sodium chicken better than bouillon dissolved in water. I use about a tablespoon of it for the 3 ¼ cups of water.
Saffron threads: A small pinch adds unmistakable aroma, color, and earthiness. Blooming them in warm stock draws out their full potential.
Smoked paprika: Doubles down on that warm, smoky chorizo flavor. Regular paprika can be used in a pinch but won’t have the same depth.
Bay leaf: Infuses subtle herbal notes while the rice simmers.
Arborio rice: Short-grain rice with high starch content, ideal for risotto. Don’t rinse it—you want that starch to help create creaminess.
Dry white wine: Adds acidity and helps deglaze the pan. Choose something you’d drink—nothing too sweet.
Frozen peas (optional): Stirred in at the end for a pop of green and a touch of sweetness.
Instructions
Full ingredients and instructions in the recipe card at the end of this post
Step 1: Start by heating water and dissolving bouillon, saffron, and paprika. Keep the mixture warm while you prep everything else—warm broth cooks risotto more evenly.
Step 2: Dice the chorizo, chicken, onion and red pepper.
Step 3: Sear the chorizo in olive oil until it starts to crisp and release its oil, then remove.
Step 4: Sear the chicken in the same pan and set aside once browned.
Step 5: In the chorizo oil, cook onions until soft. Stir in garlic and red peppers.
Step 6: Add crushed tomatoes and simmer briefly until thickened.
Step 6: Add arborio rice and stir it into the tomato base to coat. Let it toast slightly, then deglaze with white wine and simmer for a couple of minutes.
Step 7: Pour in the saffron broth, season with salt, and add a bay leaf. Return the cooked chicken and chorizo to the pan. Stir once, flatten the surface, and let it cook covered for about 18 minutes—no stirring needed.
Step 8: Scatter peas over the risotto during the last 5 minutes and re-cover to steam. Once the rice is tender and most of the liquid has absorbed, remove from heat and let it rest covered for 5 minutes. Top with lemon juice and fresh parsley.
Substitutions
No chorizo? Try spicy Italian sausage or even smoked kielbasa. For a milder version, use pancetta.
No saffron? If you can splurge I highly recommend it BUT use a pinch of turmeric for color if you don't have saffron.
Vegetarian version: Skip the meat and use veggie broth. Add mushrooms or chickpeas for texture.
Add more veggies: Try baby spinach or artichokes added in the last few minutes of cooking.
No wine? Replace with extra broth and a splash of lemon juice for acidity.
Equipment
A wide, heavy-bottomed pan works best for this chicken and chorizo risotto. I used my large Staub enameled cast iron pan, and it was perfect for the job. The even heat distribution helps the rice cook gently and evenly, and the wide surface area allows the liquid to reduce properly without overcrowding the ingredients.
If you don’t have an enameled cast iron pan, a large sauté pan or Dutch oven will work well—just make sure it has a lid or cover to trap the steam during cooking.
FAQ
Not with this method! Because this version simmers covered, you only need one good stir before you flatten the surface. The starch still releases and gives you that creamy finish.
Yes. Cook and cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth to loosen.
Refrigerate any extra risotto in a sealed container for up to 3–4 days. You can also freeze it in individual portions.
Technically yes, but the result won’t be as creamy. Arborio rice is ideal for risotto because of its high starch content.
⭐️ Recipe
Chicken and Chorizo Risotto
Equipment
- 1 Staub Cast Iron Braiser
Ingredients
- 1 tablespoon olive oil
- 11 oz Spanish chorizo sliced into coins
- 4 boneless skinless chicken thighs or breasts, cut into bite-sized chunks
- ¼ teaspoon salt for chicken
- ¼ teaspoon black pepper for chicken
- 1 teaspoon paprika for chicken
- 1 small yellow onion diced
- 1 medium red bell pepper diced
- 2 garlic cloves minced
- 1 cup crushed tomatoes
- 3 ¼ cups chicken stock or 1 tablespoon bouillon dissolved in water
- 1 pinch saffron threads
- 1 teaspoon smoked paprika for broth
- 1 Bay leaf
- 1.5 cups arborio rice
- ¼ cup dry white wine optional
- 1 teaspoon salt adjust to taste
- 1 cup frozen peas optional
- Lemon wedges and chopped parsley for serving
Instructions
- Boil chicken broth or just water with 1 tablespoon chicken bouillon, saffron and paprika. Set aside to keep warm.3 ¼ cups chicken stock, 1 pinch saffron threads, 1 teaspoon smoked paprika for broth
- Dice red peppers and dice onion.1 medium red bell pepper, 1 small yellow onion diced
- Slice chorizo into rounds.11 oz Spanish chorizo
- Slice chicken thighs into strips.4 boneless
- Heat the olive oil in a large skillet over medium high heat. Add the chorizo and cook for 3-4 minutes until it starts to release its oil.1 tablespoon olive oil
- Remove the chorizo and cook the chicken in the chorizo oil. Add salt, pepper, paprika and cook for 4–5 minutes until lightly browned.¼ teaspoon black pepper for chicken, 1 teaspoon salt, 1 teaspoon paprika for chicken
- Remove the chicken and cook the onions for 3-4 minutes or until softened. Add the garlic then red peppers and cook for 2 minutes. Then add crushed tomatoes and let simmer until thickened. About 5 minutes.2 garlic cloves, 1 cup crushed tomatoes
- Stir in the rice and cook for 1–2 minutes to let it soak up the flavors. Deglaze pan with the white wine and cook for 2-3 minutes.1.5 cups arborio rice, ¼ cup dry white wine
- Pour in the warm chicken stock.
- Add the chicken and chorizo back in and the bay leaf.1 Bay leaf
- Stir once, then flatten everything into an even layer. Cover and bring to a gentle boil, then reduce the heat to low. Simmer for 18 minutes without stirring, until the rice is cooked and most of the liquid is absorbed.
- Scatter the peas over the top in the last 5 minutes of cooking and cover again to let them steam.1 cup frozen peas
- Turn off the heat and let it sit covered for 5 minutes. Squeeze over some lemon juice and sprinkle with chopped parsley.
Jacky says
This is great! I was always hesitant to make a risotto, but this is simple!