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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
