Keto Chicken and Chorizo Paella

Dive into the vibrant flavors of Spain with this Keto Chicken and Chorizo Paella, a low-carb twist on the classic dish that doesn’t skimp on bold, smoky taste. Tender chicken thighs and spicy Spanish chorizo are perfectly paired with savory saffron, smoked paprika, and ground cumin, creating a deeply aromatic base for this one-pan meal. Instead of traditional rice, fluffy cauliflower rice keeps it keto-friendly while still soaking up the rich chicken broth and spices. Packed with colorful vegetables like red bell peppers, cherry tomatoes, and peas, and garnished with fresh parsley and zesty lemon wedges, this paella delivers a satisfying and guilt-free meal in under an hour. Perfect for ketogenic dieters or anyone seeking a healthy, flavorful alternative to traditional paella!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 4 pieces Chicken thighs, boneless and skinless
• 6 ounces Spanish chorizo, sliced
• 1 medium Yellow onion, chopped
• 1 medium Red bell pepper, chopped
• 3 cloves Garlic, minced
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Saffron threads
• 2 cups Chicken broth
• 4 cups Cauliflower rice
• 1 cup Cherry tomatoes, halved
• 0.5 cup Frozen peas
• 2 tablespoons Fresh parsley, chopped
• 4 pieces Lemon wedges
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Heat olive oil in a large skillet or paella pan over medium-high heat.

Step 2

Season chicken thighs with salt and pepper. Add them to the pan and cook until browned on both sides, about 5 minutes per side. Remove from the pan and set aside.

Step 3

In the same pan, add sliced chorizo and cook until it starts to brown, about 3 minutes.

Step 4

Add chopped onion and red bell pepper to the pan. Sauté until the onion is translucent and the pepper is tender, about 5 minutes.

Step 5

Stir in the minced garlic, smoked paprika, ground cumin, and saffron threads. Cook for 1 minute, stirring constantly, until fragrant.

Step 6

Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Bring the mixture to a simmer.

Step 7

Return the chicken thighs to the pan, nestling them into the liquid. Cover the pan and let simmer for 20 minutes.

Step 8

Stir in the cauliflower rice, cherry tomatoes, and frozen peas. Cover and cook for an additional 10 minutes, or until the cauliflower rice is tender and most of the liquid is absorbed.

Step 9

Sprinkle chopped fresh parsley over the paella before serving.

Step 10

Serve hot with lemon wedges on the side.

Nutrition Facts

Serving size	(2056.2g)

Amount per serving	% Daily Value*
Calories	2141.4

Total Fat 129.4g	0%
Saturated Fat 34.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 621.5mg	0%
Sodium 6741.4mg	0%
Total Carbohydrate 79.1g	0%
Dietary Fiber 23.6g	0%
Total Sugars 31.7g
Protein 167.3g	0%

Vitamin D 0IU	0%
Calcium 404.6mg	0%
Iron 15.8mg	0%
Potassium 4139.3mg	0%

*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.

Source of Calories

Fat: 54.2%

Protein: 31.1%

Carbs: 14.7%