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One-Pot Chicken and Chorizo Rice

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.

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

Ingredients

  • 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

Instructions

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  1. Heat up the oil in a large pot set over a medium heat.
  2. Add the chicken thighs, season them with salt and pepper, and fry for 2-3 minutes on each side.
  3. Add the sliced chorizo to the chicken, and fry it on both sides for 1 minute.
  4. Remove the chicken and chorizo from the pot and set aside.
  5. In the same pot, add the peeled and chopped onion and garlic, and fry them until golden.
  6. Add the chopped tomatoes, and give everything a good stir.
  7. Place a lid on the pot, and leave the tomatoes to cook for 2-3 minutes until they are mushy.
  8. Add the paprika, tomato paste and chilli flakes, mix well, then add the rinsed rice to the pot.
  9. Give everything a good stir, add the chicken and chorizo back to the pot, add the black olives and pour over the chicken stock.
  10. Place the lid on the pot and leave everything to cook until all the liquid is absorbed.
  11. Remove the pot from the heat, but keep the lid on for a further 10 minutes for the rice to become nice and fluffy.
  12. 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

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

% 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.