One-Pot Chicken and Chorizo Rice, an easy midweek dinner bursting with Spanish flavours. The chicken is moist and juicy and the rice is fluffy and beautifully cooked, with a lovely smoky touch coming from the paprika and chorizo, and a spicy kick that takes the dish to the very next level.
A fantastic alternative to one of the most popular Spanish dishes, the classic paella, this chicken and chorizo with rice is extremely delicious and satisfying, and a great dinner idea when you are looking to cook something a bit different from the same old dishes.
I do love a good paella, and the mixed seafood paella recipe I have on the blog is always a great option. But if you don't fancy seafood, and are still peckish for some Spanish dishes, this recipe is for you.
Unlike a traditional paella, my chicken with chorizo and rice is made with basmati rice instead of short-grained rice, and it's wonderfully spicy and fragrant, and cooked in only one pot.
I added black olives too, for extra flavour and texture, and to add a Mediterranean touch to the dish. You can go for green olives if you wish, or just omit them, it's entirely optional.
What really makes this rice dish stand out is its simplicity. It might look rice a complicated dish, but it really isn't. These are everyday ingredients that can be easily found in any shop.
For a more family-friendly dinner, you can leave the chilli flakes out, or add a little less, but otherwise, if you like a bit of a heat, the spiciness levels are just right.
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Ingredient used
- chicken thighs - I used boneless, skinless chicken thighs, but you can also use bone-in, skin-on thighs too
- chorizo - I sliced a chorizo ring, and that yielded 1 ½ cups of sliced chorizo, which is more than enough for this dish
- basmati rice - the amount of chicken stock used is based on the amount of basmati rice, if you use a different type of rice, like short-grained one, you are likely to need a lot more stock
- onion & garlic - add so much flavour to the dish
- fresh tomatoes & tomato paste - add colour and a lovely touch to the rice
- chicken stock / broth - either ready-made or you can use a cube / pot of chicken stock / bouillon that can be dissolved in water
- oil - opted for vegetable oil, but olive oil is a grea option too
- salt & pepper - to taste
- smoked paprika & chili flakes - for extra flavour and heat
Step-by-step photos and instructions
- in a large pot, heat up the oil, add the chicken thighs, season with salt and pepper
- fry them on both sides until golden
- add the chorizo slices and fry them too on both sides for 1 minute on each side
- remove them from the pan, and set aside
- in the same pot, add the chopped onion and garlic, then add the chopped tomatoes
- mix everything well, place a lid on the pot, and leave it to cook for 2-3 minutes until the tomatoes are mushy
- to the mushy tomatoes, add the chilli flakes, tomato paste and paprika, then add the rinsed rice and black olives, plus the chicken and chorizo
- give it a stir, pour over the chicken stock, place the lid on, and leave it to cook on a medium heat until all the liquid is absorbed and the rice is cooked
- remove the pot from the heat, but leave the lid on for 10 minutes so the rice can fluff up nicely
- garnish with chopped parsley
Expert tips
Using a non-stick pot is a life saver when you cook a one-pot meal, especially with rice, which can stick to the bottom of the pan quite easily. Do keep an eye on the rice, as soon as the liquid is evaporated, the rice is ready.
Keeping the lid on for a further 10 minutes helps achieve the fluffiest rice with perfectly separated grains that are cooked to an absolute perfection.
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One-Pot Chicken and Chorizo Rice
Ingredients
- 4 boneless, skinless chicken thighs
- 1 chorizo ring ( 1 ½ cup sliced chorizo)
- 1 cup basmati rice ( 200 g)
- 1 onion
- 2 cloves of garlic
- 2 tablespoon vegetable oil
- 4 tomatoes on the vine
- 2 cups chicken stock ( broth)
- 1 teaspoon salt
- â…› teaspoon ground black pepper
- ½ teaspoon chilli flakes
- 1 tsp smoked paprika
- 2 tablespoon chopped parsley
- 1 tablespoon tomato paste
- ½ cup pitted black olives
Instructions
- Heat up the oil in a large pot set over a medium heat.
- Add the chicken thighs, season them with salt and pepper, and fry for 2-3 minutes on each side.
- Add the sliced chorizo to the chicken, and fry it on both sides for 1 minute.
- Remove the chicken and chorizo from the pot and set aside.
- In the same pot, add the peeled and chopped onion and garlic, and fry them until golden.
- Add the chopped tomatoes, and give everything a good stir.
- Place a lid on the pot, and leave the tomatoes to cook for 2-3 minutes until they are mushy.
- Add the paprika, tomato paste and chilli flakes, mix well, then add the rinsed rice to the pot.
- Give everything a good stir, add the chicken and chorizo back to the pot, add the black olives and pour over the chicken stock.
- Place the lid on the pot and leave everything to cook until all the liquid is absorbed.
- Remove the pot from the heat, but keep the lid on for a further 10 minutes for the rice to become nice and fluffy.
- Garnish with chopped parsley.
Video
Notes
- Using a non-stick pot is a life saver when you cook a one-pot meal, especially with rice, which can stick to the bottom of the pan quite easily. Do keep an eye on the rice, as soon as the liquid is evaporated, the rice is ready.
- Keeping the lid on for a further 10 minutes helps achieve the fluffiest rice with perfectly separated grains that are cooked to an absolute perfection.
Nutrition
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