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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
