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Another easy one pot dish. The important thing here is to make sure you use cooking chorizo as the cured ones will dry out and become too hard. It’s also vital to use the correct rice.

3 tbsp Olive Oil

8 skin on, bone in chicken thighs

2 red peppers, roughly chopped

100g cooking chorizo, roughly chopped

1 large onion, chopped

2 garlic cloves, chopped

3 tsp smoked paprika

1 tsp dried chilli flakes

900ml chicken stock

250g bomba, calespera or paella rice

1 lemon, cut into quarters

Parsley to serve

Heat the oven to 160C Fan. Heat 3 tablespoons of olive oil in a broad shallow pan or paella pan. Season the chicken thighs with salt and pepper and brown them in batches on all sides and remove to a plate. In the same pan, add the peppers and chorizo and cook on a medium heat until the peppers are soft.

Add the onion and garlic and continue to cook gently until the onion is soft. Add the paprika and chilli, cook for 1 minute then add the stock and browned chicken, bring back to a simmer, lower the heat, put a lid on and cook for 15 minutes.

Remove the lid and sprinkle the rice around the chicken, season with 1 tsp of salt then place in the oven and cook for 20 minutes. There is no need to stir the rice or do anything to it while is cooks.

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Remove from the over, cover with a lid and allow to steam for 5 minutes. Scatter with parsley and serve with lemon wedges.

Spanish rice with chicken and chorizo

Jules
Easy one pot dish
No ratings yet
Prep Time 11 mins
Cook Time 50 mins
Course Main Course
Cuisine Spanish
Servings 4 people
Calories 755 kcal

Equipment

Large broad pan or paella pan

Ingredients
  

  • 3 tbsp olive oil
  • 8 chicken thighs halved
  • 2 red peppers roughly chopped
  • 100 9 cooking chorizo roughly chopped
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 3 tsp paprika
  • 1 tsp chilli flakes
  • 900 ml chicken stock
  • 250 g spanish rice (bomba or calespera)
  • 1 lemon cut into quarters
  • 1 tbsp parsley chopped

Instructions
 

  • Heat the oven to 160C Fan. Heat 3 tablespoons of olive oil in a broad shallow pan or paella pan. Season the chicken thighs with salt and pepper and brown them in batches on all sides and remove to a plate. In the same pan, add the peppers and chorizo and cook on a medium heat until the peppers are soft.
  • Add the onion and garlic and continue to cook gently until the onion is soft. Add the paprika and chilli, cook for 1 minute then add the stock and browned chicken, and any reserved cooking juices and bring back to a simmer, turn the heat to low and put a lid on and cook for 15 minutes.
  • Remove the lid and sprinkle the rice around the chicken, season with 1 tsp of salt then place in the oven and cook for 20 minutes. There is no need to stir the rice or do anything to it while is cooks.
  • Remove from the over, cover with a lid and allow to steam for 5 minutes. Scatter with parsley and serve with lemon wedges.

Nutrition

Sodium: 907mgCalcium: 73mgVitamin C: 104mgVitamin A: 2410IUSugar: 8gFiber: 4gPotassium: 1094mgCholesterol: 239mgCalories: 755kcalTrans Fat: 1gSaturated Fat: 7gFat: 27gProtein: 57gCarbohydrates: 68gIron: 4mg
Tried this recipe?Let us know how it was!
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