Chicken & Chorizo One-Pan Rice Skillet Recipe

Introduction

This vibrant Chicken & Chorizo One-Pan dish combines smoky chorizo, tender chicken thighs, and colorful peppers with fragrant rice for a comforting and flavorful meal. It’s an easy, satisfying recipe perfect for busy weeknights or casual gatherings.

Ingredients

• 80g chorizo, diced
• 1 onion, roughly chopped
• 2 garlic cloves, finely chopped
• 4 boneless and skinless chicken thighs, diced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic granules
• 1 tsp smoked paprika
• 170g paella or arborio rice
• 1l chicken or vegetable stock
• 1 red, yellow or orange pepper, finely chopped
• 130g frozen petit pois
• Handful of parsley, chopped
• Garlic mayonnaise, to serve

Instructions

1. Step 1: Heat a large frying pan over medium heat and fry the diced chorizo for a couple of minutes until the oil is released.
2. Step 2: Add the chopped onion and fry for 8 to 10 minutes until it softens and begins to caramelize.
3. Step 3: Stir in the chopped garlic and cook for 1 minute more.
4. Step 4: Add the diced chicken thighs and fry for about 5 minutes until browned all over.
5. Step 5: Sprinkle in the dried oregano, basil, garlic granules, and smoked paprika, cooking for another 30 seconds to release the flavors.
6. Step 6: Tip in the rice and toast slightly in the chorizo oil for a minute or two.
7. Step 7: Pour in the chicken or vegetable stock and bring to a simmer, then add the chopped pepper.
8. Step 8: Bring to a boil, then reduce to a gentle simmer and cook for 15 minutes, or until the rice is almost cooked.
9. Step 9: Add more stock or water if needed to keep the rice moist. Stir in the frozen petit pois and cook a few minutes longer until the rice is tender.
10. Step 10: Once the chicken is cooked through and the rice is done to your liking, season to taste with salt and pepper.
11. Step 11: Serve the dish in bowls, sprinkled with chopped parsley and topped with a drizzle of garlic mayonnaise if desired.

Tips & Variations

• For extra heat, add a pinch of crushed red pepper flakes along with the spices.
• Swap chicken thighs for drumsticks or breast meat if preferred, adjusting cooking time accordingly.
• Use fresh peas instead of frozen for a sweeter bite when in season.
• Try stirring through a squeeze of lemon juice just before serving to brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan over low heat or in the microwave, adding a splash of water or stock to loosen the rice if it has dried out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sausage instead of chorizo?

Yes, you can substitute with other flavorful sausages such as spicy Italian or smoked kielbasa, but keep in mind this will alter the dish’s traditional smoky Spanish flavor.

Is it necessary to use paella or arborio rice?

These types of rice are preferred because they absorb liquid well without turning mushy, giving a creamy yet firm texture. However, you can use other short-grain rice varieties if needed, though cooking times may vary.

Chicken & Chorizo One-Pan Rice Skillet Recipe

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★★★★★

4.8 from 63 reviews

• Author: Jake
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A flavorful one-pan dish combining succulent chicken thighs and spicy chorizo with fragrant paella rice, simmered with aromatic herbs and smoky paprika. Enhanced with sweet peppers, tender peas, and a touch of garlic mayonnaise, this easy-to-make meal is perfect for a comforting and hearty dinner.

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Ingredients

Scale 1x2x3x

Meat and Protein

• 80g chorizo, diced
• 4 boneless and skinless chicken thighs, diced

Vegetables and Aromatics

• 1 onion, roughly chopped
• 2 garlic cloves, finely chopped
• 1 red, yellow or orange pepper, finely chopped
• 130g frozen petit pois
• Handful of parsley, chopped

Spices and Seasoning

• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic granules
• 1 tsp smoked paprika

Grains and Liquids

• 170g paella or arborio rice
• 1 litre chicken or vegetable stock

Condiments

• Garlic mayonnaise, to serve

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Instructions

1. Fry the chorizo: Heat a large frying pan over medium heat and fry the diced chorizo for about 2 minutes until it releases its flavorful oil.
2. Cook the onion: Add the roughly chopped onion to the pan and fry for 8-10 minutes until it softens and begins to caramelise, enhancing the sweetness and depth of flavor.
3. Add garlic and chicken: Stir in the finely chopped garlic and cook for 1 minute before adding the diced chicken thighs. Fry for about 5 minutes, turning the pieces to brown them evenly on all sides.
4. Season the dish: Sprinkle in the dried oregano, dried basil, garlic granules, and smoked paprika. Stir and cook for 30 seconds to toast the spices and release their aromas.
5. Toast the rice: Tip the paella or arborio rice into the pan and stir to coat the grains in the flavorful chorizo oil. Slightly toast the rice for a minute or two.
6. Add stock and peppers: Pour in the chicken or vegetable stock and bring the mixture to a simmer. Then add the finely chopped pepper. Increase heat to bring to a boil.
7. Simmer the rice: Reduce heat to a gentle simmer and cook uncovered for 15 minutes, allowing the rice to absorb the stock and become almost cooked.
8. Top up liquid and add peas: If the rice looks dry or not fully cooked, top up with additional stock or water. Stir in the frozen petit pois and cook for a few more minutes until the rice is tender and the chicken is fully cooked through.
9. Season and serve: Taste and season with salt and pepper if needed. Serve the dish in bowls, sprinkled with chopped parsley and topped with a drizzle of garlic mayonnaise for added creaminess and flavor.

Notes

• Use paella rice or arborio rice for the best texture, as they absorb stock well and remain creamy.
• If you prefer less spice, reduce the amount of chorizo or remove the smoked paprika.
• For a vegetarian version, omit chicken and use vegetable stock and extra vegetables like mushrooms or zucchini.
• Adjust liquid quantities during cooking to ensure the rice cooks fully without burning or sticking to the pan.
• Garlic mayonnaise adds a nice creamy contrast but can be substituted with plain mayo or omitted for a lighter dish.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Spanish-inspired

Keywords: chicken, chorizo, one-pan meal, paella, easy dinner, Spanish recipe, skillet rice