One-Pot Chicken and Chorizo Rice
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Unrated
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Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
542 kcal
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Course
Main Course
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Cuisine
Spanish
One-Pot Chicken and Chorizo Rice
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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
- 4 chicken thighs boneless, skinless
- 1 chorizo 1 ½ cup sliced chorizo, ring
- 1 cup basmati rice ( 200 g)
- 1 onion
- 2 garlic cloves
- 2 tablespoon vegetable oil
- 4 tomato on the vine
- 2 cups chicken stock broth
- 1 teaspoon salt
- ⅛ teaspoon black pepper ground
- ½ teaspoon chili flakes
- 1 tsp smoked paprika
- 2 tablespoon parsley chopped
- 1 tablespoon tomato paste
- ½ cup black olives pitted
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
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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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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