Photo: Jennifer Davick; Styling: Cindy Barr 
Hands-on Time
40 Mins
Total Time
1 Hour 5 Mins
Serves 8 (serving size: about 1 cup)

This rich, creamy twist on traditional chicken paella gets an alluring Spanish accent from smoky cured chorizo and the unmistakable fragrance and flavor of saffron.

How to Make It

Step 1

Preheat the oven to 375°.

Step 2

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add half of chicken; cook 4 minutes, turning to brown on all sides. Remove chicken from pan; place in a large bowl. Repeat procedure with 1 teaspoon oil and remaining chicken. Add to bowl. Place remaining 1 teaspoon oil, onion, and chorizo in pan; cook 10 minutes or until onion is tender and golden, stirring occasionally. Add garlic and bell pepper; cook 2 minutes, stirring frequently. Add chorizo mixture, cooked rice, peas, and olives to chicken; toss to combine.

Step 3

Combine milk and next 5 ingredients (through black pepper) in a medium saucepan over medium heat; stir well with a whisk. Cook, stirring constantly, until mixture comes to a boil; cook 1 minute or until thick and bubbly. Remove pan from heat; stir in sour cream. Add sour cream mixture to chicken mixture, stirring to combine. Spoon the chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Cover with aluminum foil coated with cooking spray. Bake at 375° for 15 minutes. Uncover and bake an additional 10 minutes or until chicken is done.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

October 09, 2015
So, burning the recipe is the fault of the creator of the recipe? How does that work? Try tasting and adding seasoning to any recipe before you bake. Everyone has different seasoning thresholds (especially salt).

October 09, 2015

steinanwine's Review

November 20, 2013
I am surprised by the mediocre reviews. This dish was really very good and very flavorful. I can only assume that those who thought it was not flavorful did not follow the recipe. It was a bit time consuming with all the chopping prep work but worth it. I used about 1 to 2 tsp of turmeric instead of saffron to save on $ and used regular chorizo, not cured. I cooked the chorizo separately from the onion and drained it really well through a fine mesh strainer and then in a paper towel and cooked the onion it the little bit of chorizo grease that was in the pan. Just add the chorizo into the chicken and rice and onion mixture when you are stirring it all together! Makes a lot of food for 2 people, great left overs! Would make again!

CatieIrishRose's Review

June 08, 2014
This is a great recipe! The dish is full of flavor. I used an organic Moroccan saffron I purchased from Amazon, which enhanced the flavor of the dish. If you are interested, you can check it out here Thanks! Keep these great recipes coming!

jnanas's Review

January 08, 2014
We didn't love this. The sauce was a little on the bland side-- if I made this again I might spice it up with extra salt, pepper, and paprika. I would also use chicken breast instead of thighs, and I would season the chicken before browning. In the end, a dish that requires so much prep and dirties so many dishes needs to be pretty darn tasty for me to make it again, and this just didn't make the cut.

d014769's Review

January 05, 2014

IoneTaylor's Review

December 18, 2013
I love casseroles, but I'm no longer a fan of the highly processed, 1970's fat bombs of my childhood. This dish was comforting like my nostalgic childhood casseroles, but it was also interesting with its Spanish flair. My husband and daughter's fiancee don't like Indian or Thai food, my daughter and I don't like boring food, so this dish was the perfect compromise for all of us. I couldn't find Spanish chorizo, so I used Andouille sausage and added an ounce more than the recipe called for. I used a Spain, Superior saffron from Penzeys Spices. It made for a delicious, satisfying dinner.

Susansea's Review

November 27, 2013
This is delicious - creamy rice with a hint of saffron. I used Carnaroli rice and bit more chicken. I only had fresh Spanish chorizo, so I added a bit of smoked Spanish paprika and I used a few more olives as recommended by other reviewers. While the dish takes a few pans/bowls to prepare, it's relatively easy. I enjoyed taking it for lunch for a couple of days afterward. Definitely a keeper! Next time, I might add more saffron just because I love the flavor.

lithium3's Review

November 25, 2013
This was really good. We did a couple of things differently: 1) We used a Minute Rice Medley of brown, red and wild rice with quinoa. Gave it really nice texture and flavor. 2) The recipe says to cook the chicken, veggies, etc off then dump everything in a casserole dish. We cooked everything off, per directions, in a cast iron skillet then dumped the mixture back into the skillet and shoved that in the oven. That made sure to get all those great pan flavors into the casserole. 3) We used a spicy version of the sausage It was fantastic! We're thinking of trying to make a fried rice type thing out of the leftovers! The only change I might make is adding a tiny touch of curry to bring the saffron forward a bit more or possibly a TINY bit more saffron but really it's great as is!

Shirley12's Review

November 18, 2013
This was flavorless and disappointing, especially when using an expensive ingredient like saffron. Would not make again.