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Mexican Chicken and Chorizo Paella

by Tlacualli .

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Contains Soy

Tree Nut Free

Peanut Free

Contains Pork

Contains Gluten

This seafood rice was created in the ports of Mexico accompanied with shrimp and Mexican chorizo, Chicken with a special seasoning of dried chilies when making the rice, even though it is very similar to paella, the dried and hydrated chilies give it a unique and delicious touch.

Nutritional facts

Protein

35g

Carbs

49g

Calories

910kcal

Fat

64g

Ingredients

Chicken Thigh, Canola and Olive Oil Blend, Habanero Peppers, Butter, Oregano, Andouille Sausage, Cajun Spice, Old Bay Seasoning, Onion Powder, Garlic Powder, All Purpose Seasoning, Shrimp, Garlic, Achiote Paste, Zucchini, Onion, Jasmine Rice, Kosher Salt, Saffron, Mayonnaise, Guajillo Chile, Chicken Base, Chipotle in Adobo, White Wine, Red Bell Pepper, Canola Oil, Canned Tomato, Paprika

Contains milk, eggs, shellfish, wheat, soybeans.

Reviews

4.6

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 350 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Zach · 08/29/25

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About Tlacualli .

Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. Chef Lopez "love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.

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