Average: 4.2 (6 votes)
Active time
45 minutes
Total time
1 hour 15 minutes
4 servings

1 teaspoon oregano

1 tablespoon paprika

½ teaspoon salt

¼ teaspoon pepper

2 boneless, skinless chicken breasts

¼ cup olive oil

½ lb. chorizo sausage, sliced

4 garlic cloves, minced

1 large onion, diced

1 (16-ounce) can stewed tomatoes, drained (juice reserved)

¾ cup brown rice

1 teaspoon saffron threads

1 ½ cups warm water

4 jumbo shrimp, peeled, leaving tails on

½ cup sweet peas, frozen and thawed

¼ cup fresh parsley, chopped

  1. Mix oregano, paprika, salt and pepper in a medium-sized glass bowl.  Cut chicken into 1-inch pieces and add to the bowl of seasonings.  Stir to coat and let marinate for 15 minutes.
  2. Heat the olive oil in a large cast iron pan over medium-high heat. Brown the chicken in the oil, turning to brown on all sides. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and chorizo with a slotted spoon to a cutting board to rest.
  3. Return the pan to the stove and lower the heat to medium. Saute the garlic and onion until translucent, 3- 5 minutes. 
  4. Add tomatoes, breaking them up with a spoon.  Cook until soft, seasoning with salt and pepper.
  5. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and reserved tomato juice, stirring gently just to be sure everything is blended.  Simmer uncovered for 15 minutes and give it a gentle stir once or twice during cooking.
  6. Add shrimp, tucking them into the rice.  Let simmer again, cooking until pink, about 10 minutes.
  7. While the shrimp is cooking, shred reserved chicken with a fork.  Add the shredded chicken and chorizo to pan, stirring again, gently.  Cook until rice is tender, another 5 -10 minutes.
  8. Scatter the peas on top and continue to cook for 5 more minutes, until the paella is fluffy and moist.
  9. Remove from heat, top with parsley and serve.

An Oldways recipe developed by Karen Mansur, of the Oldways Whole Grains Council. Fotolia photo.


Calories: 620
Total Fat: 38 g
(Saturated Fat: 11 g)
Sodium: 2050 mg
Carbohydrate: 23 g
Fiber: 4 g
Protein: 42 g

Yield: 4 servings

How'd it Taste?

Flavor was decent, just way too much liquid to form the socarrat.
Thanks for noticing the typo Deborah. That should be 1 1/2 cups water, not 3 1/2, and we've changed it. Enjoy!
Tasted amazing!!! Needed much more water than recipe states and took about an hour and a half for the brown rice to cook!!! Worth it once you know this though!!
Bob Yeeter
John Bowne
Rice took longer to cook than stated in the recipe (which I had suspected). Next time will parboil the rice first.
Nigel Scotchmer
Incompetent timing in the recipe. You changed from white rice to brown rice without changing the time....more than double the time is required. No excuse if you had actually tried the recipe.
Hi Nigel – Thanks for taking the time to send us your feedback. Different brands and varieties of brown rice require different cooking times, with some cooking in 25-30 minutes and others requiring 45-50 minutes. This recipe’s timing ends up being 35 mins of cook time for the rice, but you can definitely extend the cook time in step #5 if your brown rice variety takes longer. This recipe is a staff favorite – one we’ve made many times – and we hope you’ll give it another chance!
The recipe doesn't clarify if the 3/4 cup rice is cooked or uncooked. Doesn't brown rice take much longer to cook than 30 minutes?
Hi Missy -- The rice should be uncooked at the start of the recipe. Cooking times for brown rice can vary a lot. If the brown rice you have at home requires more than 30 minutes of cook time, we recommend simmering your rice a little longer in step 5 (10-15 minutes longer, depending on the variety you're using).
Hi, when you state to add the tomatoes you dont say to save the liquid then in the next paragraph it states to use the saved tomatoe liquid......how much difference would it make to add the tomato and juice/liquid at the same time ? Thanks
Hi Merryn -- The ingredients list calls for "1 (16-ounce) can stewed tomatoes, drained (juice reserved)" but it shouldn't impact your recipe very much if you pour the whole can in at once. Happy cooking!
Absolutely delicious! Everyone wanted the recipe. At Step 5, I actually put everything in the pressure cooker for 30 minutes. It was a bit watery, so I poured off the excess liquid and put it on the stove top to bubble for another 15 minutes. Excellent with a dollop of sour cream. Next time, I'll reduce the water to 1 cup.
Really tasty recipe. My whole family enjoyed it. The brown rice took an an hour in total to cook. It required at least half a cup more of stock. Will definitely cook it again. Thank you.

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