Go Back
+ servings
A recipe for Spanish chicken and rice with Chorizo.

Spanish Chicken and Rice with Chorizo

David shares a delicious recipe for Spanish chicken and rice with chorizo. It’s a great weeknight dish that comes together quickly!
No ratings yet
Print (images optional) Pin
Course: Main
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 -6 servings
Calories: 990.63kcal
Author: David Pope

Ingredients

  • 1 1/2 cups medium grain white rice uncooked
  • 2 tablespoons of good quality olive oil
  • 6 chicken thighs on the bone
  • 300 grams of fresh/semi-cured chorizo roughly chopped
  • 1 large green bell pepper cored and chopped
  • 1 large onion chopped
  • 2 cloves of garlic crushed
  • 2 bay leaves
  • 1 large tomato diced
  • 1 cup of peas
  • 3 tablespoons of tomato paste
  • 3 cups chicken broth
  • 1 lemon cut into wedges, to serve
  • 1/2 cup of torn cilantro leaves to serve.

Spice mix

  • 2 teaspoons Spanish paprika/pimentón
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon of salt

Instructions

  • In a large bowl, cover the rice with water. Soak for 15 minutes and then drain.
  • In a small bowl, combine the different ingredients for the spice mix. Pat the chicken try with a paper towel, and then rub the spice mix in. Make sure to get some under the skin!
  • In a deep skillet with a lid, heat the olive oil over medium-high heat. Add the chicken and deeply brown on all sides (roughly 2 minutes per side). Remove the chicken from the pan and put on a plate to one side (it won't be fully cooked at this point).
  • In the same pan, add the chorizo. Fry for 8-10 minutes, or until chorizo is golden brown, stirring frequently.
  • Add the green pepper and onion, and fry for another 5 minutes before adding the garlic, tomato, tomato paste, peas and bay leaves. Cook for another 2 minutes, until the garlic is aromatic.
  • Add the rice to the pan, and then place the chicken on top. Pour in the chicken broth, and bring the pan to the boil.
  • Lower the heat to medium, and leave to simmer, covered, for 20-25 minutes or until the liquid is absorbed by the rice and the chicken is cooked through.
  • Take the pan off the heat, and leave covered for 10 mins to allow the chicken and rice to rest. Serve hot, garnished with lemon and fresh cilantro.

Nutrition

Calories: 990.63kcal | Carbohydrates: 73.82g | Protein: 49.45g | Fat: 54.32g | Saturated Fat: 15.57g | Cholesterol: 212.99mg | Sodium: 2362.37mg | Potassium: 1031.84mg | Fiber: 6.08g | Sugar: 7.15g | Vitamin A: 1970.83IU | Vitamin C: 74.95mg | Calcium: 91.91mg | Iron: 5.74mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!