This Chicken and Chorizo Rice one-pan dish is a bit like a cheats paella (but without the seafood, although you could add some if you like it!) Here I’ll share my base recipe, but it’s a great meal for chucking anything in you fancy or using up those bits that are looking a bit past it in the fridge.
You can make this one as mild or as spicy as you like!
The cheat in this recipe is using 2 packs of dry Golden Vegetable or Chicken flavoured rice. I tend to use Batchelors Super Rice, but stores own brand ones work just as well.
If you prefer you can use dry basmati rice, brown whole grain rice, red rice, or dry couscous. Dry rice or couscous works best for this recipe as you can coat the rice/couscous in the pan juices and oil which enhances the overall flavour of the dish.
Wholewheat pasta could also be used instead of rice, but pasta needs to be cooked and drained before adding into the pan. To increase the flavour when using pasta, try cooking the pasta in chicken stock.
Choose the starchy carbohydrate that you tolerate the best.
Most proteins can be used for this easy one-pan dish. If making this dish vegetarian it is important to replace the meats with high-protein plant-based alternatives such as Quorn or tofu as the protein helps to pair the carbs in the rice and vegetables.
Chicken and Chorizo Rice
- large lidded pan
For Mild Chicken and Chorizo Rice
- 3 large skinless chicken breast fillets
- 1 tablespoon olive oil
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic granules
- ¼ teaspoon onion salt
- a good pinch ground black pepper
- 200 grams chorizo (mild or spicy to your liking) sliced
- 260 grams Mattessons smoked sausage sliced
- 1 large red onion sliced into wedges
- 1 large red pepper sliced
- 1 large green pepper sliced
- 2 large cloves of garlic finely sliced
- 2 packs golden rice or chicken rice
- 800 ml chicken stock
- 1 heaped tsp smoked paprika
For Spicy Chicken and Chorizo Rice
- 2 whole red chillies finely chopped
- ½ teaspoon dried chilli flakes
- ¼ teaspoon cayenne pepper
- Season the chicken breasts with ¼ tsp of smoked paprika, garlic granules, onion salt and black pepper. In a large pan, heat the olive oil on moderate heat, then add the whole chicken breasts. Leave the chicken breasts to cook through on one side, then flip and cover the pan to cook the breasts on the other side. Once cooked remove from the pan set aside and cover with foil
- Add the sliced chorizo and smoked sausage pieces into the pan the chicken was cooked in and fry on both sides until slightly crispy on the edges. Remove from the pan, cover with foil and set aside
- Lower the heat and add the sliced onion and peppers into the pan the chorizo was cooked in. There should be quite a bit of oil from the chorizo. Stir the vegetables through the oil. Add the sliced garlic and chopped fresh chillies if using. Cook until just softening, then remove from the pan and set aside covered in foil
- Pour the packets of golden vegetable or chicken flavoured rice into the pan everything was cooked in. Stir well to coat in any remaining oil and then add a splash of stock to deglaze the pan. Scrape the base of the pan to get all the flavours, then pour in 600ml of chicken stock, a good heaped tsp of smoked paprika, (and cayenne pepper and dried chilli flakes if using) and stir. Increase the heat, bring to a boil, then reduce the heat slightly and cover to simmer for 5 minutes. Remove the lid and stir well, then continue to simmer for another 5 minutes or until all the stock has been absorbed and the rice is cooked to your liking. Add more stock as necessary
- Slice the cooked chicken breast into bitesize pieces. Add the cooked chicken, chorizo, smoked sausage and vegetables back into the pan with the rice, stir, season with salt & pepper as needed and serve