Copycat Restaurant Recipes
Easy One-Pan Spanish Chicken and Chorizo Rice Recipe
This vibrant one-pan meal captures the soul of Spanish home cooking with smoky chorizo and golden chicken thighs nestled in saffron-infused rice. It is a practical, simplified version of a classic paella that delivers deep, complex flavors without the need for specialized equipment.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
- Per serving
- 520 kcal
Method
Season the chicken pieces with a little salt. Heat a large deep frying pan over medium-high heat and brown the chicken until golden on all sides, then remove and set aside.
In the same pan, add the sliced chorizo and red peppers. Fry for 3-4 minutes until the chorizo releases its oils and the peppers soften.
Stir in the rice and smoked paprika, ensuring every grain is coated in the flavorful oils for about 1 minute.
Pour in the chicken stock and add the saffron threads. Bring to a boil, then return the chicken to the pan.
Reduce the heat to low, cover with a lid, and let it cook for 15-18 minutes without stirring, or until the rice has absorbed most of the liquid.
Scatter the frozen peas over the top, replace the lid, and cook for another 2 minutes. Turn off the heat and let the dish rest for 5 minutes before serving with lemon wedges.
Notes
Avoid stirring the rice once the liquid is added to help develop a slightly crispy bottom.
Use short-grain Spanish rice like Bomba for the best texture; it absorbs more liquid without becoming mushy.
Ensure your chicken stock is hot when adding it to the pan to maintain a consistent cooking temperature.
Garnish with fresh flat-leaf parsley and a squeeze of lemon to cut through the richness of the chorizo.
