Chicken and Chorizo Rice
A quick and easy Chicken and Chorizo Rice dish that’s perfect for busy home cooks. Made in just under 20 minutes, this one-pan meal is packed with tender chicken, smoky chorizo, and flavorful rice cooked with vegetables. A delicious weeknight dinner that the whole family will love!
Equipment
- Large frying pan or skillet
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- Chicken & Chorizo:
- 210 g diced chicken thigh
- 60 g sliced chorizo
- Rice & Broth:
- 1 cup jasmine rice
- 3 cups chicken broth
- Vegetables & Aromatics:
- 1 onion diced
- 2 cloves garlic minced
- 1 bell pepper sliced
- 300 g baby plum tomatoes
- Seasonings & Liquids:
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- Salt and black pepper to taste
Instructions
- Prepare Ingredients: Dice the chicken, slice the chorizo, and chop the vegetables.
- Cook the Chicken & Chorizo: Heat olive oil in a large pan over medium-high heat. Cook the chorizo until crispy, then remove. Add the chicken and cook until browned, then set aside.
- Sauté Vegetables: In the same pan, cook onion, garlic, and bell pepper until soft.
- Add Rice & Seasonings: Stir in jasmine rice, smoked paprika, garlic powder, dried thyme, and tomatoes.
- Simmer the Dish: Pour in chicken broth. Return chicken and chorizo to the pan. Bring to a boil, then reduce heat and cover. Simmer for 15 minutes until rice is tender.
- Rest & Serve: Remove from heat and let sit for 10 minutes. Fluff rice and serve hot.