Low Carb Chicken and Chorizo Paella

Transform your weeknight dinners with this flavorful and guilt-free Low Carb Chicken and Chorizo Paella! This vibrant dish swaps traditional rice for nutrient-packed cauliflower rice, delivering all the bold tastes of classic paella in a healthier, low-carb version. Juicy chicken thighs, smoky chorizo, and aromatic spices like smoked paprika and saffron create a deeply satisfying flavor profile, while fresh vegetables such as red bell pepper, peas, and tomatoes add a burst of color and nutrition. Perfectly simmered in chicken broth and finished with a sprinkle of fresh parsley and a squeeze of lemon, this one-pan wonder is both easy to prepare and beautiful to serve. Ready in just an hour and perfect for four servings, this Spanish-inspired recipe is ideal for keto enthusiasts, low-carb dieters, or anyone looking for a wholesome yet indulgent meal.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 200 grams chorizo sausage
• 3 tablespoons extra virgin olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 medium, sliced red bell pepper
• 2 large, chopped tomato
• 1 teaspoon smoked paprika
• 0.5 teaspoon saffron threads
• 2 cups chicken broth
• 4 cups cauliflower rice
• 1 cup frozen peas
• 1 cut into wedges lemon
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Season the chicken thighs with salt and pepper on both sides.

Step 2

In a large paella pan or skillet, heat 2 tablespoons of olive oil over medium-high heat.

Step 3

Add the chicken thighs and cook for 5-7 minutes on each side until golden brown and cooked through. Remove and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of olive oil, then add the chorizo. Cook for 3-4 minutes until the chorizo starts to render its fat and becomes slightly crispy.

Step 5

Add the diced onion, garlic, and red bell pepper to the pan with the chorizo, and sauté for 5 minutes until the vegetables are softened and fragrant.

Step 6

Stir in the chopped tomatoes, smoked paprika, and saffron. Cook for another 2 minutes, allowing the tomatoes to soften.

Step 7

Pour in the chicken broth and bring to a gentle simmer.

Step 8

Stir in the cauliflower rice, ensuring it is evenly distributed throughout the pan.

Step 9

Return the chicken thighs to the pan, nestling them into the cauliflower rice.

Step 10

Cover the pan and let it simmer for about 10 minutes, or until the cauliflower rice is tender and most of the liquid has been absorbed.

Step 11

Add the peas, stirring gently to combine, and cook for another 3-4 minutes until the peas are heated through.

Step 12

Remove from heat and garnish with chopped parsley.

Step 13

Serve with lemon wedges and adjust seasoning with additional salt and pepper if needed.

Nutrition Facts

Serving size	(2578.5g)

Amount per serving	% Daily Value*
Calories	3182.9

Total Fat 196.7g	0%
Saturated Fat 61.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 741.9mg	0%
Sodium 11192.5mg	0%
Total Carbohydrate 112.3g	0%
Dietary Fiber 28.2g	0%
Total Sugars 61.8g
Protein 239.6g	0%

Vitamin D 42IU	0%
Calcium 393.7mg	0%
Iron 19.5mg	0%
Potassium 4424.7mg	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: 55.7%

Protein: 30.2%

Carbs: 14.1%