One-Pot Chicken and Chorizo Rice

A plate with chicken and chorizo rice garnished with chopped parsley.

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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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Spanish

Servings: people

Calories: 542kcal

Author: Daniela Apostol

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) (500 ml)
1 teaspoon salt
⅛ 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 (75 g)

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