One Pan Chicken & Chorizo Rice

One Pan Chicken & Chorizo Rice

20 mins
Serves 5
Serves

Directions

  1. 1.

    Sauté the onions and garlic in a medium-heat pan until softened.

  2. 2.

    Add the chorizo, red chilli, bell pepper, courgette, 1 tbsp of smoked paprika, and 1 tbsp of Cajun seasoning. Cook for an additional 5-8 minutes until fully cooked.

  3. 3.

    Add the chicken to the pan with another 1 tbsp of smoked paprika, cooking for 5-10 minutes until the chicken is thoroughly cooked.

  4. 4.

    Stir in the dry rice and chicken stock, season well, then reduce the heat to low.

  5. 5.

    Cover with a lid and cook for 15-20 minutes until the rice has absorbed all the liquid.

  6. 6.

    Sprinkle the grated cheese on top, cover, and allow it to melt for 2-3 minutes.

  7. 7.

    Garnish with parsley and crispy chorizo.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

Ingredients

  • 150 g basmati rice
  • 60 g chorizo
  • 350 ml chicken stock
  • 600 g chicken thighs
  • 1 yellow bell pepper
  • 1 courgette
  • 1 onion
  • 5 garlic cloves
  • 1 red chilli
  • 2 tbsp smoked paprika
  • 1 tbsp cajun seasoning
  • 30 g lighter cheddar
  • 1 tsp olive oil
  • 1 handful parsley

Equipment

medium-heat pan lid

Tips

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