One-Pot Chicken and Chorizo Rice

Name: One-Pot Chicken and Chorizo Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 4 boneless, skinless chicken thighs; 1 Chorizo ring; 1 cup basmati rice; 1 onion; 2 cloves of garlic; 2 tablespoon vegetable oil; 4 tomatoes on the vine; 2 cups chicken stock ( broth); 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

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
542 kcal
Course
Main Course
Cuisine
Spanish

One-Pot Chicken and Chorizo Rice

Willa Mcdonald

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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.

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Ingredients

Servings

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)
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

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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.

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 Information

Show Details

Calories 542kcal (27%) Carbohydrates 53g (18%) Protein 38g (76%) Fat 18g (28%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.02g Cholesterol 142mg (47%) Sodium 920mg (38%) Potassium 874mg (25%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1791IU (36%) Vitamin C 23mg (26%) Calcium 56mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 542 kcal

% Daily Value*

Calories	542kcal	27%
Carbohydrates	53g	18%
Protein	38g	76%
Fat	18g	28%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Trans Fat	0.02g	1%
Cholesterol	142mg	47%
Sodium	920mg	38%
Potassium	874mg	19%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	1791IU	36%
Vitamin C	23mg	26%
Calcium	56mg	6%
Iron	3mg	17%