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.


  • 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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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