One-pot Spanish rice with chicken and chorizo

Chicken and chorizo rice

Name: Chicken and chorizo rice
Total time: 40 min
Yield: Serves 4
Ingredients: 8 skinless boneless chicken thighs trimmed of excess fat; olive oil; 125g piece chorizo chopped; 2 red peppers sliced; 1 large onion roughly chopped; 4 cloves garlic crushed; 1 large courgette cut into large dice; 1 tbsp hot smoked paprika; 1 litre chicken stock; 300g paella rice; chopped to make 2 tbsp flat-leaf parsley; 1 lemon cut into wedges

Janine Ratcliffe

Published: July 23, 2015 at 6:20 AM

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Serves 4

A little effort

Total time: 40 mins

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Chicken and chorizo is a classic combination, and this recipe for one-pot Spanish rice with plenty of hot smoked paprika is a great way to use these flavours

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Alternatives

Complete the dish

Try our chicken and chorizo rice then check out our chicken and chorizo jambalaya, chorizo risotto, classic paella, vegan paella and more one-pot recipes.

Ingredients

Nutrition

8 skinless boneless chicken thighs

trimmed of excess fat
olive oil
125g piece chorizo

chopped
2 red peppers

sliced
1 large onion

roughly chopped
4 cloves garlic

crushed
1 large courgette

cut into large dice
1 tbsp hot smoked paprika
1 litre chicken stock
300g paella rice
chopped to make 2 tbsp flat-leaf parsley
1 lemon

cut into wedges

Nutrition: per serving

kcal647
fat19.7g
saturates6.2g
carbs68.2g
fibre7.8g
protein45.3g
salt1.2g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Heat a very large, shallow, non-stick pan, season the chicken and brown it all over, in batches, in 1 tbsp olive oil. Scoop it out then do the same with the chorizo, then scoop that out too, leaving behind any oil. Add the peppers, onions and garlic to the same pan and cook over a medium heat until the peppers begin
to soften. Add the courgette and cook for 3-4 minutes, until softened.
step 2

Stir in the paprika and cook for 1 minute, stirring, then add the chicken stock. Put the chorizo and chicken pieces back, bring the stock to a simmer, then pour the rice all round the chicken. Put it in the oven and cook for 20-25 minutes, or until the stock has been absorbed and the top is golden. Cover the dish with foil and leave to sit for 5 minutes.
step 3

Scatter with the parsley and squeeze lemon wedges over the top before serving.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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