My one-pot chicken and chorizo rice has crispy chorizo, tender chicken thighs and fluffy, smoky rice. An easy Spanish-style dinner that's ready in 50 minutes!
For more flavorful dinners with very little effort, try my chicken and chorizo risotto and my creamy chicken and chorizo pasta next.
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I absolutely adore a one-pot meal, mostly because they're tasty and filling but also because there's less washing to deal up with 😊
This one-pot chicken and chorizo rice is comfort food at its best, and I particularly love the crispy bits of chorizo that actually remain crispy - more on that below.
It's a super easy dinner to put together on a busy weeknight, and since it all simmers in one pot, it's also bursting with flavor.
Why you'll love this chicken and chorizo rice
- A genuine one-pot meal: you get your protein, rice, and vegetables all in the same pan.
- It's ready in about 50 minutes, and most of that is the rice simmering while you do other things.
- Budget-friendly: chicken thighs and rice make up most of the dish, and a small amount of chorizo goes a long way.
What you'll need
Chorizo: You'll need the cured Spanish chorizo that comes in a ring you can slice. Use the spicy type if you want a bit of heat.
Chicken thighs: Thighs are better than breast here because they're juicier, and since they cook for a while with the rice, they don't dry out.
Long grain rice: Rinse it to get rid of the starch; this is what gives you separate, fluffy grains.
Red onion and red bell pepper: A bit of veggies to give color and sweetness to the dish.
Herbs and spices: I use a mix of smoked paprika, oregano, thyme, dried parsley, marjoram, and a pinch of red chilli flakes. You can also use an Italian seasoning mix instead of herbs.
Tomato paste: Give it a minute in the hot pan with the spices before any liquid goes in so it gets a deeper flavor.
Chopped tomatoes and chicken stock: These go in after the rice, not before, so the grains get a moment to toast in the seasoned oil first.
Pro tip
Crisp the chorizo, remove it, cook everything else in the rendered oil, and stir it back in at the end. That's how it remains crunchy!
How to make chicken and chorizo rice
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil in a large, wide pan over medium heat. Add the sliced chorizo and cook until the edges are crisp and the oil has turned deep orange. Remove and set aside.
Add the diced red onion and sliced red pepper and cook until softened. Next, stir in the chicken and cook until colored on all sides.
Stir in the garlic, smoked paprika, oregano, thyme, dried parsley, marjoram, and chilli flakes, then the tomato paste.
Add the rice, toast it for a minute, then pour in the chopped tomatoes and chicken stock.
Simmer for 20-25 minutes, stirring gently once or twice, until the rice is tender and most of the liquid has been absorbed. Return the chorizo to the pot, finish with parsley and serve hot.
Substitutions and variations
- You can use basmati rice too; start with 3½ cups of stock and add more if needed.
- This recipe also works with leftover roast chicken. Skip the browning step and simply stir it through in the last 5 minutes of cooking.
- Add some extra veggies to bulk up the dish; a big handful of frozen peas, sweetcorn or spinach are all good ideas.
Recipe tips and notes
- Once the liquid's in, resist the urge to keep stirring because that knocks starch out of the grains and turns the rice creamy. It's great in risotto, but not what you want here.
- Always give it the 5-minute rest before fluffing. The rice finishes steaming in its own heat, and you'll get a better texture this way.
- Don't season heavily at the start. Chorizo and stock are both salty, so you may need little to no extra salt.
What to serve with chicken and chorizo rice
This is a proper full meal in its own, but you can round it up with some extra steamed vegetables such as broccoli or green beans or serve it with a simple salad.
Leftovers and storage
- Leftovers will keep well in the fridge for up to 3 days in an airtight container.
- To reheat, add a splash of stock or water and reheat in the microwave or in a covered pan over medium heat until it's piping hot the whole way through. Reheat rice once only, and don't leave it sitting out at room temperature.
- This freezes well for up to 3 months. Portion it into flat bags or containers so it thaws quickly and evenly.
If you've tried this chicken and chorizo rice recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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One Pot Chicken and Chorizo Rice
Ingredients
- 1 tablespoon olive oil
- 5 oz chorizo sausage, sliced
- 1 medium red onion, diced
- 1 medium red bell pepper, sliced
- 1 pound boneless chicken thighs, cut into bite-size pieces
- 2 large garlic cloves, finely chopped
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon dried parsley
- ½ teaspoon dried marjoram
- ¼ teaspoon red chilli flakes
- 2 tablespoons tomato paste
- 1 ½ cups long grain rice, rinsed
- 1 can (14 oz / 400 g) chopped tomatoes
- 4 cups chicken stock
- Salt and freshly ground black pepper to taste
- Fresh parsley, to garnish, optional
Instructions
- Heat the olive oil in a heavy-bottomed pot over medium heat. Add the sliced chorizo and cook for 3-4 minutes, stirring from time to time, until crisp at the edges and the oil turns deep orange. Remove with a slotted spoon and set aside, leaving the oil in the pan.1 tablespoon olive oil5 oz chorizo sausage
- Add the red onion and red bell pepper to the pan and cook for 3-4 minutes, until softened.1 medium red onion1 medium red bell pepper
- Add the chicken thigh pieces and cook for 5-6 minutes, stirring occasionally, until lightly browned all over.1 pound boneless chicken thighs
- Stir in the garlic and cook for a further minute. Next, add the smoked paprika, oregano, thyme, dried parsley, marjoram, chilli flakes, and tomato paste. Cook for 1 minute, stirring constantly.2 large garlic cloves½ teaspoon smoked paprika½ teaspoon oregano½ teaspoon thyme½ teaspoon dried parsley½ teaspoon dried marjoram¼ teaspoon red chilli flakes2 tablespoons tomato paste
- Add the rinsed rice and stir for 1-2 minutes until the grains are coated in the seasoned oil.1 ½ cups long grain rice
- Pour in the chopped tomatoes and chicken stock, and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, stirring gently once or twice, until the rice is tender and most of the liquid has been absorbed.1 can (14 oz / 400 g) chopped tomatoes4 cups chicken stock
- Remove from the heat and let stand, covered, for 5 minutes. Stir the crispy chorizo back in and adjust the seasoning to taste. Garnish with fresh parsley and serve hot.Salt and freshly ground black pepper to tasteFresh parsley
Notes
- If your rice is too firm but the liquid's gone, add a splash of hot stock, cover, and cook 5 minutes more.
- If it's too loose, uncover the pot and simmer for 5 minutes to reduce, stirring occasionally.
- Rinse the rice until the water runs clear so you get separate, fluffy grains.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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