Save A flavorful, one-pan dish featuring tender chicken, smoky chorizo, and vibrant vegetables simmered with rice—a perfect, affordable family dinner ready in 30 minutes.
I love how this dish combines smoky chorizo with tender chicken in a single skillet it makes weeknight dinners both easy and delicious.
Ingredients
- 2 large boneless skinless chicken breasts: about 400 g cut into 2 cm cubes
- 150 g cured chorizo sausage: sliced into 0.5 cm rounds
- 1 medium onion: finely chopped
- 1 red bell pepper: diced
- 2 cloves garlic: minced
- 1 cup frozen peas: 150 g
- 1 cup long grain rice: 200 g rinsed
- 2 1/2 cups chicken stock: 600 ml preferably low sodium
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper: to taste
- 2 tbsp olive oil
- Fresh parsley: chopped optional garnish
- Lemon wedges: optional garnish
Instructions
- Step 1:
- Heat olive oil in a large deep skillet over medium high heat Add the chicken cubes and sear for 2 3 minutes until lightly golden (they do not need to be cooked through) Remove and set aside
- Step 2:
- Add chorizo slices to the same skillet Sauté for 2 minutes until they release their oils and start to crisp Add onion and bell pepper cook for 3 4 minutes until softened
- Step 3:
- Stir in garlic smoked paprika cumin and oregano cook for 1 minute until fragrant
- Step 4:
- Add rinsed rice and stir to coat in the spices and oil for about 1 minute
- Step 5:
- Return chicken to the pan Pour in chicken stock and bring to a simmer Reduce heat to low cover and cook for 15 minutes
- Step 6:
- Remove the lid scatter peas over the top and gently stir Cook uncovered for 3 5 minutes until rice is tender liquid is absorbed and peas are heated through
- Step 7:
- Season with salt and pepper Garnish with chopped parsley and serve with lemon wedges if desired
Save This recipe always brings my family together around the dinner table sharing stories and enjoying a hearty meal.
Required Tools
Large deep skillet with lid Chefs knife Chopping board Wooden spoon
Allergen Information
Contains None of the top 8 allergens by default Check chorizo and chicken stock for possible gluten dairy or soy additives
Nutritional Information
Calories 480 Total Fat 17 g Carbohydrates 49 g Protein 33 g per serving
Save This chicken and chorizo rice skillet is both simple and satisfying a perfect weeknight solution.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier and more flavorful result, cooking times remain similar.
- → Is it possible to make this dish gluten-free?
Using gluten-free chorizo and stock ensures the dish remains gluten-free without compromising flavor.
- → How do I add extra heat to the dish?
A pinch of chili flakes can be added during the spice step to introduce a subtle spicy kick.
- → Can vegetable stock replace chicken stock?
Yes, vegetable stock can be used for a lighter, vegetarian-friendly twist on the dish.
- → What is the best way to reheat leftovers?
Leftovers keep well refrigerated for up to 2 days; reheat gently on the stovetop or in the microwave until steaming hot.
- → How do I know when the rice is perfectly cooked?
The rice should be tender and the liquid fully absorbed; stirring in peas near the end helps warm them without overcooking.