Chicken & chorizo rice pot Recipe


Don’t relegate rice to the side of the plate any longer; it can do more than just soak up sauce. We’ve elevated the humble rice pot to the status of a main course with our scrumptious rice pot. We added some white wine to this one-pot meal because, why not, and the chorizo and paprika give it a kick. Prepare to tuck in.


Chicken & chorizo rice pot Recipe 1

Delicious and simple, this chicken and chorizo rice bake is perfect for a weeknight meal. Spiced to perfection, roasted chicken, chorizo, and rice are served in one easy dish. This chicken dish is so delicious that you will make it again and again.

This dish is great if you’re searching for a quick and easy way to prepare chicken, or if you’re stuck for ideas on how to use Spanish chorizo.

Delicious and satisfying, this rice dish has chicken and chorizo. Everything you need for a delicious supper is right there in this one dish! The chicken is juicy and flavorful, and the Spanish rice is light and airy rather than sticky.

This chicken and rice dish is roasted in the oven and has a flavour profile reminiscent to Arroz con pollo and paella. To put it simply, it’s fantastic!

This chicken and chorizo rice dish is fantastic for a number of reasons

It’s a no-fuss meal that takes only one pot to prepare. One-pot dinners are a great time-saver. In addition, there will be fewer dishes to scrub after dinner.
The price is right, so you can eat here often. Bone-in chicken thighs and rice are used to keep the price low.
The dish is bursting with flavours from the Mediterranean and Latin America.


1tbsp oil
8 chicken pieces or 1 whole chicken, jointed
1 large onion, chopped
1 red pepper, deseeded and chopped into large chunks
3 garlic cloves, crushed
225g chorizo, skinned and sliced
1 tbsp tomato purée
1 tbsp thyme leaf, chopped
150ml white wine
850ml chicken stock
400g long grain rice
2 tbsp chopped parsley



Brown the chicken on all sides in hot oil, working in batches if necessary, in a large flameproof casserole dish. Take out of the serving dish and set aside.


Turn the heat down, throw in the onions and peppers, and let them simmer for 10 minutes, or until they’re nice and tender. When the chorizo has released some of its oils into the casserole, add the garlic and simmer for another 2 minutes. Cook for a further minute after adding the tomato paste.


Add the chicken back into the casserole, along with the thyme, wine, and stock. Achieve a boil in the liquid, then cover the dish with a lid that fits tightly, and reduce the heat. Set the timer for 30 minutes and cook.


Put the rice in and mix it all together. The rice is done when it has absorbed most of the cooking liquid and is tender, which usually takes about 15 minutes more of cooking time with the lid on and over low heat. Take the dish off the stove and let it rest for 10 minutes to soak up any excess liquid. The dish is finished with a sprinkle of parsley and a seasoning of your choosing.

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