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Beer-Brined Chicken and Chorizo No-Rice Paella

A Spanish-inspired, one-pan, paella-like meal made with beer-brined chicken, chorizo, cauliflower rice, and vegetables. Cast iron friendly, lower-carb, and designed to feed a crowd straight from the skillet.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Brine Time (if brining chicken) 1 hour
Servings: 8 People
Course: Main Course
Cuisine: Spanish‑Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Beer Brine
  • 24 Ounces Beer 12 oz can beer
  • 2 Tablespoons Salt
  • 1 teaspoon Dried rosemary
  • 1 teaspoon Dried oregano
Protein
  • 3 Pounds Chicken breast - tenderized, brined, and cut into bite-size pieces
  • 1 Pound Chorizo sausage - sliced
Vegetables & Aromatics
  • 3 Bell peppers - chopped (any color)
  • 1 Large onion - chopped
  • 6-8 Cloves garlic - minced
  • 1-3 Leeks - chopped (white and light green parts; dark green tops optional 1 large and up to 3 if small)
  • 3 Tomatoes - chopped and well-drained
  • 20 Ounces Cauliflower rice - 2 frozen bags
  • Ounces Frozen peas - or fresh
Seasoning
  • ½–1 teaspoon Saffron - crushed
  • 1 teaspoon Salt - or to taste
  • 1 teaspoon Black pepper - or to taste
Cooking Fat
  • Oil and/or butter - as needed to coat the pan
Optional Finish
  • Optional Finish
  • Grated cheese - for broiling
  • ¼–½ cups Parsley - chopped

Equipment

  • - 17-inch cast iron skillet (recommended; 15-inch minimum)
  • - Oven-safe stovetop burner + oven
  • Cutting Board
  • Chef’s Knife
  • - Small saucepan (for beer brine)
  • - Mixing bowl or large container (for brining chicken)
  • Wooden Spoon or Spatula
  • Measuring Spoons:
  • Meat Thermometer

Method
 

Brine the Chicken (Optional)
  1. In a small saucepan, combine beer, salt, rosemary, and oregano.
  2. Heat gently until steaming; do not boil.
  3. Cool to room temperature (or add ice to cool).
  4. Pour over chicken and brine for 60 minutes.
  5. Remove and Drain well before cooking (pat dry with paper towels).
Preheat and Prep
  1. Preheat oven to 350°F.
  2. Heat a 15–17 inch cast iron skillet over medium-high heat.
  3. Add enough oil or butter to lightly coat the bottom of the pan.
Brown the Chicken
  1. Add chicken in batches.
  2. Brown until almost cooked through, but not dry.
  3. Remove chicken to a plate and set aside.
Sauté Aromatics
  1. Add more fat if needed.
  2. Sauté onion and garlic until onions are translucent.
  3. Push mixture to one side of the skillet.
  4. Dry Out the Cauliflower Rice
  5. Add cauliflower rice gradually to the open side of the pan.
  6. Let it steam briefly, then stir and spread it out.
  7. Cook until excess moisture evaporates and texture resembles cooked rice.
  8. Push cauliflower rice aside with onions and garlic.
Build the Sofrito
  1. Add chopped bell peppers and sauté until softened.
  2. Add leeks and cook until darker greens turn deep green and tender.
Bring It All Together
  1. Add chorizo, chicken, tomatoes, peas, saffron, salt, and pepper.
  2. Mix thoroughly.
  3. Flatten mixture evenly across the skillet.
Bake
  1. Transfer skillet to the oven.
  2. Bake for 25–35 minutes, until chicken reaches 165°F and center is 170–190°F.
Broil Finish (Optional)
  1. Remove skillet and switch oven to broil.
  2. Sprinkle lightly with cheese.
  3. Add parsley now if desired, or after broiling for brighter color.
  4. Broil 1–3 minutes, watching closely until cheese is toasted.
Rest and Serve
  1. Let rest for 5 minutes.
  2. Serve hot, straight from the skillet.

Notes

- A 17-inch cast iron skillet is ideal for this recipe. A 15-inch skillet will work, but anything smaller requires reduced quantities.
- Drying out the cauliflower rice is critical. Cauliflower retains a lot of moisture and skipping this step can lead to a soggy final dish.
- Drain fresh or canned tomatoes well before adding them to avoid excess liquid.
- Watch closely during broiling. Cheese can go from golden to burned in under a minute.
- This recipe is “paella-like” rather than traditional. Rice is replaced with cauliflower rice and seafood is intentionally omitted.
- Let the skillet rest for 5 minutes before serving to allow everything to settle and firm up.