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Chicken and Chorizo Paella

Chicken And Chorizo Paella

To prepare paella is to continue the trial and error that has occurred for generations. This delicious blend of chorizo, spicy sausage and chicken thighs tossed in your Carolina Cooker® Discada will have 'em coming back for seconds - every time.


  • 1 pound chorizo
  • 4 to 6 pieces bone-in, skin-on chicken thighs
  • 1 large white onion, diced
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 1/2 cups long-grain rice
  • 1 32-ounce container of chicken stock or broth
  • Salt
  • Black pepper
  • 1 red bell pepper, diced
  • 2 to 3 bay leaves
  • 1 tablespoon ground turmeric, optional
  • Green onions to taste
  • Olive oil, to season discada


  1. Over medium heat, add a quarter cup of olive oil to the Carolina Cooker® discada. Spread to cover the entire cooking surface.
  2. Add chopped onions and garlic. Stir to combine. Once onions caramelize, arrange chicken, skin side down in a circle around the onions.
  3. Season the top of the chicken with salt and pepper. While the chicken cooks, add chorizo to the onions. Sprinkle cumin and coriander over mixture and chicken thighs.
  4. Stir the chorizo and onions to prevent burning. Watch for the chicken skin to reach a golden brown color, then flip over. Add long-grain rice to the chorizo and onion mixture. Toss together well. If adding turmeric, stir it in here with the rice.
  5. Once you’ve flipped all your chicken, add bay leaves and chicken broth last to simmer for 15-20 minutes. Ensure chicken has cooked all the way through. Cover your discada to help seal in flavors.
  6. Turn down the heat and garnish with diced bell pepper and green onions to taste.