Chicken & chorizo rice pot

Chicken & chorizo rice pot

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(54 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins


Serves 4
A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice - an alternative paella

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal834
  • fat21g
  • saturates7g
  • carbs90g
  • sugars9g
  • fibre4g
  • protein63g
  • salt1.7g
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  • 1 tbsp oil
  • 8 chicken pieces or 1 whole chicken, jointed



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red pepper, deseeded and chopped into large chunks
  • 3 garlic clove, crushed
  • 225g chorizo, skinned and sliced



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 tbsp tomato purée
  • 1 tbsp thyme leaf, chopped
  • 150ml white wine
  • 850ml chicken stock
  • 400g long grain rice
  • 2 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.

  2. Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.

  3. Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.

  4. Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.

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Comments (54)

stephi_kelly's picture

Brilliant a favourite in our house. Tend to use a packet of chicken thighs instead of a whole chicken to save time, works well.

NatKJ21's picture

I didn't use white wine but used a splash of lemon juice instead, and I didn't use thyme or parsley but scattered a few mixed herbs and black pepper, with some fresh chives added at the end. Also added some curly kale (strange perhaps but I wanted to add a bit of veg and this was all we had!) Well, myself and my family absolutely loved it, including my very fussy brother who ate it ALL (which really says something!) Will be cooking this again for sure, it went down a storm!

NikkiNakkiNoo64's picture

Delicious recipe - and a big hit with hubby and child. :-). Reduced the rice as advised in previous comments (225g was enough for 3, plus a little left over for lunch today!). Used 3 skinless chicken breasts and extra spicy chorizo to give it a kick. I also added a tin of butter beans. All other quantities kept the same. Yum - will definitely cook again.

deedeeandme's picture

Cooked this now for the 3rd time and always a great success. This time just used chicken drumsticks as this was all I had in the fridge. Plus altered the ingredients to 300g of rice with 900ml of stock/wine combined. Always finish it off with coriander sprinkled over the dish (hate parsley) giving an authentic Mediterranean flavour here in Portugal as they have a dish very similar. My husband and in-laws think I'm a great cook!!!! Thank you so much GF!!

jeanius's picture

Excellent easy meal. Cooked up to "adding the rice", when ready to serve brought to boil and added the rice and completed the recipe. Top marks from everyone, serves more than four though. Took advice and only added 300g of rice.

mrmvic's picture

Brilliant recipe. Didn't get five because i cook it for convenience to have lunch Mon-Wed. I also add thin potato to add more starch cos let's face it carbs are king! :D Really good though delighted with the find.

GMCarolan's picture

Really love this recipe, had the dish in America at a friends and craved it since. I tweeked it to taste more like the dish I tried before, instead of peppers I put celery and no white wine! Really beautiful. Having it tonight again

jessicarichardson's picture

This was really tasty, easy and not too much washing up either. Would have got another star if there were more vegetables. I agree with others who commented that there is a lot of rice, so I might reduce to 300g rather than 400g next time.

princessplain's picture

We all love this one, including fussy teenagers! Because I have to do a station run to collect my hubster and always want recipes that I don't have to stand over at the end of the cooking time; when I get to step 4 I chuck the whole lot in a casserole dish (it looks quite unpromising at this stage!) and cook it in the oven at 160 fan, whilst I drive to the station and back. It is probably in the oven for 20 minutes to half an hour and we come back to a perfectly cooked meal which is ready to eat. I usually just serve it with a green salad. It does make plenty, but with teenagers that isn't usually a problem! Love it!

ellendenise91's picture

I was quite disappointed with this one, I thought it lacked flavour. The lovely chorizo tang got washed away by the tomato purée and stock.
I also found the rice didn't cook properly and it ended up almost burning on the bottom trying to get it too absorb.

JenG's picture

Love this recipe. This is a popular choice in our house. Love the chorizo flavour! So easy to make.

L.attia's picture

Very tasty. Used Tunisian merguez sausages and chicken breasts cut in half, and added 1 tsp of chilli powder and it was delicious.

L.attia's picture

Lovely recipe, easy to prepare and cook. Added a tsp of chilli powder to spice it up a little. Imagine it would be easily adapted with different kinds of veg etc.

niamh93's picture

Very tasty and easy to make, would definitely make it again, it was full of flavor, my toddler even enjoyed it.

dadoffive's picture

Made this tonight for 7, Mrs DoF and Me plus the kids, took the easy option and just doubled the quantities, didn't brown the chicken, just did the veg etc, added 4 Large Pork and Chorizo sausages in thick slices, then the chicken, stock and stuck it in the oven for about an hour. Took it out and stuck it back on the hob, added the rice, and left it for 20 mins. Absolutely fantastic. The kids loved it and this was one of the first times that we haven't had at least one dissenting voice. Set to become a regular midweek meal over the winter.

jamgeec's picture

I jointed and skinned a whole chicken which I think added extra flavour to the rice. There wasn't a huge amount of oil so didn't pour any away. I also used a combo of homemade stock with a stock cube. I added a little scotch bonnet pepper for a kick and finished for the last 5 minutes with raw langoustines on top. Made enough to feed 2 adults/2 kids for dinner, 1 adult/ 2 kids the next day and lunch of seasoned rice (plus some frozen veg thrown on top) two days in row...3 if i was less greedy!! That was 2 days ago and hubby at home has just asked for the recipe to make it again!!!

lillianz's picture

Tried out this recipe today with minor changes thanks to other comments:
Removed oil from frying chicken (I used thighs) due to all the oil that rendered out. Added diced courgette and a yellow pepper. Added saffron and reduced thyme used by half as I used dry thyme. Swapped out wine (didn't have any) with more stock - which made it too watery, possibly should reduce by 50-100mL.
Really yummy recipe and easy to make. Make sure you have a big enough pot too!

KaylasCakes's picture

Great recipe, makes a hell of a lot of rice though! I used 8 chicken thighs and had enough to serve 4 of us and freeze enough for another day! Added a red chilli, some saffron and removed the chicken skin as I found it a bit toO fatty previously.

boyciea's picture

Delicious recipe - I halved the quantities but just used one chicken breast and a lot more vegetables.

jose81's picture

Made half the quantities and it was ample for two hungry adults and a toddler - a fussy one who ate the lot! Used two chicken breasts and made as a baked risotto, 40mins at 180C (fan) after making up to step 3 by the recipe. Chicken was very dry but fine with the rest of it. Will make again.


Questions (2)

Kezzy14's picture

Any suggestions for how to cook this using chicken breasts instead of thighs would be most appreciated (family not keen on bones!). Many thanks in advance.......

jeanius's picture

Use boneless chicken thighs, I did, I hate picking around bones also.

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