Save A hearty, flavorful one-pan dish featuring tender chicken, smoky chorizo, and vibrant vegetables, simmered with rice for an easy, budget-friendly family meal.
This dish has become a favorite for busy weeknights because it comes together quickly and pleases the whole family.
Ingredients
- Chicken breasts: 2 boneless skinless (about 400 g), cut into bite sized pieces
- Spanish chorizo sausage: 150 g (5 oz), sliced
- Onion: 1 medium, finely chopped
- Red bell pepper: 1, diced
- Garlic cloves: 2, minced
- Frozen peas: 1 cup (150 g)
- Long grain rice: 1 1/2 cups (300 g), rinsed (e.g. basmati or jasmine)
- Chicken stock: 3 cups (720 ml)
- Smoked paprika: 1 tsp
- Dried oregano: 1/2 tsp
- Chili flakes: 1/4 tsp (optional)
- Salt and black pepper: To taste
- Olive oil: 2 tbsp
- Fresh parsley: Chopped (optional)
- Lemon wedges: Optional
Instructions
- Step 1:
- Heat 1 tbsp olive oil in a large skillet or sauté pan over medium high heat. Add chicken pieces and season with salt and pepper. Brown on all sides for 4 5 minutes then remove and set aside
- Step 2:
- Add remaining 1 tbsp olive oil to the pan. Sauté chorizo slices for 2 minutes until they release their oils. Add the onion, bell pepper, and garlic cook for 3 4 minutes until softened
- Step 3:
- Stir in the smoked paprika, oregano, and chili flakes. Add the rice and cook, stirring, for 1 2 minutes to coat the grains in the oil and spices
- Step 4:
- Return the browned chicken to the pan. Pour in the chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 18 20 minutes, until the rice is cooked and most liquid is absorbed
- Step 5:
- Stir in the frozen peas, cover, and cook for an additional 3 minutes. Remove from heat and let rest, covered, for 5 minutes
- Step 6:
- Fluff the rice with a fork, garnish with chopped parsley and serve with lemon wedges if desired
Save My family gathers around this skillet every time with eager smiles and empty plates after.
Notes
For extra flavor, add a pinch of saffron with the stock. Substitute chicken thighs for a juicier result. Use bell pepper colors of your choice and serve with a simple green salad for a complete meal.
Required Tools
Large skillet or sauté pan with lid, sharp knife, cutting board, measuring cups and spoons, wooden spoon or spatula.
Allergen Information
Contains meat (chicken, chorizo). Chorizo may contain traces of gluten, milk, or soy check labels for allergens if sensitive. Gluten free if using certified gluten free chorizo and stock.
Save This recipe is a guaranteed crowd pleaser and perfect for quick family dinners.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier texture and more robust flavor. Adjust cooking time slightly if needed.
- → Is it possible to make this dish gluten-free?
Use certified gluten-free chorizo and chicken stock to keep the dish gluten-free. Always check ingredient labels to be sure.
- → What type of rice works best for this dish?
Long-grain varieties like basmati or jasmine rice are ideal as they cook evenly and absorb flavors without becoming mushy.
- → Can I add more vegetables to this dish?
Absolutely! Bell peppers of different colors, peas, or even chopped tomatoes can add extra texture and flavor.
- → How can I enhance the smoky flavor further?
Adding a pinch of smoked paprika or a bit of saffron to the stock will deepen the smoky and aromatic notes.