Dinner, Kid-Friendly

Chicken and Chorizo Paella

  • Prep 10 mins
  • Total 42 mins
  • Easy
  • Serves 8

I love making this chicken and chorizo paella for meal plan weeks. It makes enough servings to enjoy for dinner and also for various meals for the next four days, or you can freeze half for later. You can use andouille sausage in place of chorizo, or if you prefer a mild paella, use sweet Italian sausage. The saffron threads help give paella its signature flavor and color, but you can use smoked or sweet paprika if you don’t have saffron.

STORAGE: Store in airtight containers in the refrigerator for up to4 days or in the freezer for up to 3 months.

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 fresh Mexican-style chorizo links, cut into 1-inch diagonal slices
  • 1 red bell pepper, seeded and diced
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chicken stock
  • Pinch saffron threads or 1/2 teaspoon smoked or sweet paprika
  • 1 bay leaf
  • 2 cups paella, Spanish (bomba), or Arborio rice
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 cup frozen peas
  • 2 tablespoons chopped fresh parsley, for serving


  • Step 1

    Select SEAR/SAUTÉ on your Ninja® Foodi™ and set the temperature to HI. Select START/STOP to begin. Let preheat for 5 minutes.

  • Step 2

    Pour the oil into the pot. Once the oil is hot, add the chicken and sauté for about 2 minutes to brown it on all sides. Add the chorizo and sauté for 2 more minutes, then add the red pepper, onion, garlic, paprika, salt, and pepper and sauté for 2 more minutes. Select START/STOP.

  • Step 3

    Add the chicken stock, saffron, and bay leaf. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. Add the rice and stir to combine. Add the tomatoes on top and gently press them down to submerge them in the liquid (do not stir).

  • Step 4

    Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set it to HI. Set the time to 5 minutes. Select START/STOP to begin.

  • Step 5

    When cooking is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.

  • Step 6

    Immediately stir in the peas until they are heated through, about 1 minute. Remove and discard the bay leaf.

  • Step 7

    Let the paella cool to room temperature, then portion it into individual airtight containers for the week; label and refrigerate or freeze. When ready to eat, serve the paella sprinkled with parsley.