Chicken & chorizo rice pot

Name: Chicken & chorizo rice pot
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 tblsp Oil; 1 whole Chicken; 1 Large Chopped Onion; 1 chopped Red Pepper; 3 Cloves Crushed Garlic; 225g Chorizo; 1 tblsp Tomato Puree; 1 tablespoon chopped Thyme; 150ml White Wine; 800ml Chicken Stock; 400g Rice; 2 tbs chopped Parsley

Recipe byThe ZestyPlate Kitchen

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A one-pot Spanish-style chicken and chorizo rice - smoky, paprika-rich and finished with parsley. Everything cooks in one dish for fuss-free comfort food.

This chicken and chorizo rice pot is a one-dish wonder - golden chicken and smoky chorizo simmered with rice in a paprika-rich, wine-spiked stock. Everything cooks together for maximum flavour and minimum washing up; it's a Spanish-inspired weeknight winner.

Prep 15 min Cook 60 min Total 75 min Easy

Ingredients

1 tblsp Oil
1 whole Chicken
1 Large Chopped Onion
1 chopped Red Pepper
3 Cloves Crushed Garlic
225g Chorizo
1 tblsp Tomato Puree
1 tablespoon chopped Thyme
150ml White Wine
800ml Chicken Stock
400g Rice
2 tbs chopped Parsley

Preparation

Heat the oil in a large flameproof casserole and brown the chicken pieces on all sides, working in batches if needed, then remove and set aside.
Lower the heat, add the onion and pepper, and cook gently for 10 minutes until softened. Add the garlic and chorizo and cook for 2 minutes more until the chorizo releases its oils, then stir in the tomato purée and cook for 1 minute.
Return the chicken to the dish with the thyme, white wine and stock. Bring to the boil, cover with a tight-fitting lid, lower the heat, and cook for 30 minutes.
Tip in the rice and stir everything together. Cover and cook over low heat for a further 15 minutes, until the rice is cooked and has absorbed most of the liquid.
Take off the heat and leave to sit for 10 minutes to absorb any remaining liquid, then season and scatter with parsley to serve.

Tips from the ZestyPlate Kitchen

Brown the chicken well first; those caramelised bits flavour the whole pot.
Let the chorizo release its smoky red oil before the rice goes in - it colours and seasons everything.
Don't stir too much once the rice is in, so it cooks evenly without going gluey.
Rest it off the heat at the end so the rice absorbs the last of the liquid and fluffs up.

Frequently Asked Questions

A medium or long-grain rice works well; paella or basmati both give good results in this one-pot style.

Yes - thighs stay especially juicy and flavourful through the simmer.

Too much stirring or too much liquid. Resist stirring once it's simmering, and let it rest off the heat to finish.