Spanish Chicken and Chorizo Rice

plate of chicken and chorizo rice with a fork.

5 from 3 votes

Spanish Chicken and Chorizo Rice

You'll love this delicious recipe for Spanish chicken and rice with chorizo. Experience the flavors of Spain in this easy, hearty one pan dinner that is ready to eat in 1 hour.

Prep Time10

Cook Time45

Resting Time10

Total Time1 5

Course: Main Course

Cuisine: Spanish

Diet: Gluten Free

Servings: servings

Calories: 980.6kcal

Author: Lauren Aloise

Ingredients

For the Spice Mixture

2 teaspoons Spanish paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon cayenne pepper
1 teaspoon salt

For the Rice

1 ½ cups medium grain white rice uncooked
2 tablespoons good quality extra virgin olive oil
6 chicken thighs bone-in, skin on
10 ounces fresh or semi-cured chorizo roughly chopped
1 large green bell pepper diced
1 large onion diced
2 cloves garlic crushed
2 bay leaves
1 large tomato diced
1 cup fresh peas
3 tablespoons tomato paste
3 cups chicken broth

For the Garnish

1 lemon cut into wedges
½ cup torn cilantro leaves

US Customary - Metric

Instructions

Cover the rice with water and soak it for 15 minutes, then drain and set it aside.
Combine the spices for the rub in a small bowl. Pat the chicken try with a paper towel and rub the spice mix on, making sure to get some under the skin.
Heat the olive oil in a deep skillet with a lid over medium-high heat. Add the chicken and brown on all sides; roughly 2 minutes per side. Remove the chicken from the pan and set it aside on a plate. It won't be fully cooked at this point.
Add the chorizo to the same pan and fry for 8-10 minutes, or until it is golden brown. Stir frequently to prevent burning or sticking.
Add the green pepper and onion to the chorizo, and fry for another 5 minutes. Add the garlic, tomato, tomato paste, peas and bay leaves and cook for another 2 minutes, or until the garlic is aromatic.
Add the rice to the pan, and then place the browned chicken thighs on top. Pour in the chicken broth, and bring to a boil.
Lower the heat to medium, and simmer covered until the liquid is absorbed by the rice and the chicken is cooked through, about 20-25 minutes.
Take the pan off the heat and let it sit covered for 10 minutes to allow the chicken and rice to rest.
Garnish the rice with torn fresh cilantro leaves and lemon slices. Enjoy while it's hot!

Notes

Make sure to pat the chicken dry with paper towel to help the skin crisp when it's browned, and rub some spices under the skin for extra flavor.

Either fresh or semi-cured chorizo works beautifully in this recipe.

Let the dish rest for 10 minutes off the heat before serving. This allows the juices in the chicken to redistribute, making it juicier.

Nutrition