Chicken & Chorizo One-Pan Rice Skillet Recipe

Introduction

This Chicken & Chorizo One-Pan dish is a flavorful and comforting meal that brings together spicy chorizo, tender chicken, and vibrant veggies with fragrant rice. It’s easy to prepare and perfect for a satisfying weeknight dinner with minimal cleanup.

Ingredients

• 80g chorizo, diced
• 1 onion, roughly chopped
• 2 garlic cloves, finely chopped
• 4 boneless and skinless chicken thighs, diced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic granules
• 1 tsp smoked paprika
• 170g paella or arborio rice
• 1 litre chicken or vegetable stock
• 1 red, yellow, or orange pepper, finely chopped
• 130g frozen petit pois
• Handful of parsley, chopped
• Garlic mayonnaise, to serve

Instructions

1. Step 1: Heat a large frying pan over medium heat. Add the diced chorizo and cook for a couple of minutes until it releases its oil.
2. Step 2: Add the chopped onion to the pan and fry for 8 to 10 minutes until it softens and begins to caramelise.
3. Step 3: Stir in the finely chopped garlic and cook for 1 minute, then add the diced chicken thighs. Fry for about 5 minutes until the chicken is browned all over.
4. Step 4: Sprinkle in the dried oregano, dried basil, garlic granules, and smoked paprika. Cook for another 30 seconds to release the spices’ aromas.
5. Step 5: Add the rice to the pan and toast it slightly in the chorizo oil, stirring to coat the grains.
6. Step 6: Pour in the stock and bring the mixture to a simmer. Add the chopped pepper, then increase the heat to bring it to a boil.
7. Step 7: Reduce heat to a gentle simmer and cook for 15 minutes, or until the rice is nearly cooked through.
8. Step 8: If the rice looks too dry, add a little more stock or water. Stir in the frozen petit pois and continue cooking for a few more minutes until the rice is tender and the chicken is fully cooked.
9. Step 9: Season the dish to taste with salt and pepper. Serve in bowls, garnished with chopped parsley and a drizzle of garlic mayonnaise if desired.

Tips & Variations

• For a spicier kick, add a pinch of chili flakes when cooking the chorizo.
• Swap the chicken thighs for chicken breasts if you prefer leaner meat, but be careful not to overcook.
• Use vegetable stock for a lighter, meat-free option.
• Try adding other vegetables like diced tomatoes or green beans for extra color and texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or stock to loosen the rice, or microwave until steaming hot. This dish does not freeze well due to the texture of the rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, paella or arborio rice works best because they absorb liquid well and become creamy, but you can use other short-grain rice varieties. Avoid long-grain rice as it won’t achieve the same texture.

Is this dish suitable for meal prep?

It makes a great lunch or dinner option for a few days, but keep in mind the rice can thicken in the fridge. Reheat with extra liquid for the best texture.

Chicken & Chorizo One-Pan Rice Skillet Recipe

---

★★★★★

4.8 from 55 reviews

• Author: Jack
• Total Time: 50 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This flavorful Chicken & Chorizo One-Pan recipe combines tender chicken thighs, spicy chorizo, and vibrant vegetables with perfectly cooked paella rice, simmered in aromatic herbs and smoky paprika. It’s a hearty, comforting dish that’s easy to prepare, perfect for a satisfying weeknight dinner all cooked in a single pan.

---

Ingredients

Scale 1x2x3x

Meat & Protein

• 4 boneless and skinless chicken thighs, diced
• 80g chorizo, diced

Vegetables

• 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

Herbs & Spices

• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic granules
• 1 tsp smoked paprika

Grains & Liquids

• 170g paella or arborio rice
• 1 litre chicken or vegetable stock

Condiments

• Garlic mayonnaise, to serve

---

Instructions

1. Cook the Chorizo: Heat a large frying pan over medium heat and add the diced chorizo. Fry for 2 minutes or until the oils are released and the chorizo begins to crisp.
2. Sauté Onions: Add the roughly chopped onion to the pan and cook for 8-10 minutes until it softens and starts to caramelize, enhancing the flavor.
3. Add Garlic and Chicken: Stir in the finely chopped garlic and cook for 1 minute until fragrant. Then add the diced chicken thighs and fry for 5 minutes until all sides are browned.
4. Season the Mixture: Sprinkle the dried oregano, dried basil, garlic granules, and smoked paprika over the chicken and chorizo. Cook for an additional 30 seconds to toast the spices.
5. Incorporate Rice: Tip in the paella or arborio rice, stirring well to coat the grains in the flavorful oils and lightly toast them for a minute.
6. Add Stock and Pepper: Pour in the chicken or vegetable stock and bring the mixture to a simmer. Add the chopped red, yellow, or orange pepper.
7. Simmer the Rice: Increase the heat to bring the mixture to a boil, then reduce back to a simmer. Cook uncovered for 15 minutes or until the rice is nearly cooked through. Add more stock or water if the rice looks dry.
8. Add Peas and Finish Cooking: Stir in the frozen petit pois and cook for a few more minutes until the rice is tender, the chicken is cooked through, and the peas are heated.
9. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the dish in bowls topped with chopped parsley and a drizzle of garlic mayonnaise for extra flavor.

Notes

• Use paella rice or arborio rice for the best texture; regular long grain rice may not absorb the stock properly.
• If you prefer a spicier dish, add a pinch of chili flakes along with the paprika.
• Make sure the chicken is cooked through before serving by cutting into a piece to check it is no longer pink inside.
• You can substitute frozen peas with fresh peas when in season for a sweeter flavor.
• Garlic mayonnaise adds creaminess and a complementary garlic punch but can be omitted for a lighter dish.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish

Keywords: Chicken chorizo paella one-pan recipe, Spanish one-pot meal, chorizo chicken rice skillet