Low Sodium Chicken and Chorizo Paella
Savor the vibrant flavors of Spain with this Low Sodium Chicken and Chorizo Paella, a heart-healthy twist on a classic dish. This recipe showcases tender bites of juicy chicken thighs and smoky low sodium chorizo, combined with a fragrant blend of saffron, paprika, and grated tomato to create a rich, aromatic base. Short-grain rice absorbs the bold flavors of the low sodium chicken broth, while sweet peas and crisp red bell pepper provide pops of color and texture. Perfectly balanced and seasoned with a lighter touch, this paella is both satisfying and mindful of your sodium intake. Finished with fresh parsley and a squeeze of bright lemon, it’s an impressive, one-pan meal that's as visually stunning as it is delicious. Perfect for weeknight dinners or special occasions, this dish proves that low sodium cooking can deliver big on flavor.
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Ingredients
- 1 pound boneless, skinless chicken thighs
- 8 ounces low sodium chicken chorizo sausage
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1 large red bell pepper, diced
- 4 garlic cloves, minced
- 1 large tomato, grated
- 0.5 teaspoon saffron threads, slightly crumbled
- 1 teaspoon smoked paprika
- 2 cups short grain rice (such as Bomba or Arborio)
- 4 cups low sodium chicken broth
- 1 cup frozen peas
- 0.25 cup fresh parsley, chopped
- 1 lemon wedges
- 0 ground black pepper, to taste
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and slice the chorizo into half-inch rounds.
Step 2
Heat 2 tablespoons of olive oil in a large paella pan or wide skillet over medium-high heat.
Step 3
Add the chicken pieces to the pan and season with ground black pepper. Cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
Step 4
In the same pan, add the remaining 1 tablespoon of olive oil and the sliced chorizo. Cook until the chorizo is slightly crispy and has released its oils, about 3-4 minutes. Remove from the pan and set aside with the chicken.
Step 5
Add the chopped onion and diced red bell pepper to the pan. Sauté until the vegetables are softened, about 5 minutes.
Step 6
Stir in the minced garlic, grated tomato, saffron threads, and smoked paprika. Cook for another 2 minutes, allowing the flavors to meld.
Step 7
Add the rice to the pan and stir to coat the grains with the tomato and spice mixture.
Step 8
Pour in the low sodium chicken broth, increase the heat to high, and bring to a boil.
Step 9
Return the chicken and chorizo to the pan, arranging them evenly throughout.
Step 10
Reduce the heat to medium-low, and let the paella simmer without stirring until the rice is almost fully cooked and the broth is absorbed, about 18-20 minutes.
Step 11
Sprinkle the peas over the top and cook for another 5 minutes until the peas are heated through and the rice is tender.
Step 12
Remove the pan from the heat and cover with a clean kitchen towel. Let it rest for 5 minutes.
Step 13
Garnish with chopped parsley and serve with lemon wedges on the side. Enjoy!
Nutrition Facts
| Serving size | (2844.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2620.5 |
| Total Fat 119.8g | 0% |
| Saturated Fat 27.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 727.1mg | 0% |
| Sodium 3224.5mg | 0% |
| Total Carbohydrate 185.6g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 31.5g | |
| Protein 195.1g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 489.7mg | 0% |
| Iron 17.4mg | 0% |
| Potassium 4698.8mg | 0% |
Source of Calories