Chicken & chorizo rice pot

Chicken & chorizo rice pot

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(35 ratings)


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Cooking time

Prep: 20 mins Cook: 1 hr, 20 mins

Skill level



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

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 1 tbsp oil
  • 8 chicken pieces or 1 whole chicken, jointed
  • 1 large onion, chopped
  • 1 red pepper, deseeded and chopped into large chunks
  • 3 garlic cloves, crushed
  • 225g chorizo, skinned and sliced
  • 1 tbsp tomato purée
  • 1 tbsp thyme leaf, chopped
  • 150ml white wine
  • 850ml chicken stock
  • 400g long grain rice
  • 2 tbsp chopped parsley

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  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.

Recipe from Good Food magazine, May 2012

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dadoffive's picture
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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.

imfeelingmad's picture
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Really enjoyed this recipe! Great flavours, very cohesive as a dish. I used the courgettes and it was a good addition, although they lost some of their flavour with the slow cooking. Also added a tin of butterbeans which went very well with it, and some saffron. Highly recommend this recipe, and many possibilities for adding to it (eg adding seafood towards the end, or more vegetables like peas).

Ktg320's picture

Loved it, family loved it too. Very easy, very tasty.

Herdavi's picture

Too much rice and chorizo. I used 350g of rice instead of the 400g recommended which still was too much and made the dish too dry. The amount of chorizo made the dish too salty. Chicken was nicely cooked. Would have another go with probably 300g rice and half the chorizo.

hboulter's picture

Made for the first time today. So easy to make & absolutely delicious. My kids loved it. Cooked rice for about 25 mins.

Kamillanlarsen's picture

This is delicious. I've made it twice. Perfect for when you're facing friends over and don't fancy do ending too much time by the pots.

laine1223's picture

This was absolutely delicious - the only change I would make is, once chicken is browned, drain oil from pan, because there is a lot of chicken fat left in pan ( I used thighs) & you will get a bit of oil from the chorizo, which I left in & gave great flavour!!!

pmercier's picture

excellent casserole. it is quite fatty / heavy so make sure to skin the chicken and manage the portions appropriately. as with a previous reviewer - this was more than enough for 4 of us. a delicious hearty meal for a cold Sunday dinner...

corrinamoore's picture

Have done this recipe several times and just cant fault it. Its exceptionally easy and I now add some extra vegetables, courgettes etc. Really tasty and a really nice Friday night treat - would highly recommend.

dcaygill's picture
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Really tasty and couldn't be easier to make, whole family liked it

coombs2004's picture

Yummy & sooooo easy! I used 6 chicken thighs & it feed 5 adults & 3 children who all loved it. Will now be a regular....really tasty

cr-dennis's picture
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This was lovely,i took the skin off my chicken,used less chorizo and did not use wine as i wanted to make it more healthy. I did add more peppers,red onion and cougrette worked really well and every ate it! My 2 year old loved it too,even tho he's going through i don't like it stage.i will defo make again.

velour's picture
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Looked up ingredients we had in and this recipe came up. Simple recipe, all in one pot. Tasted delicious.

sweete83's picture
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I didn't like this recipy as much as I thought I would. I didn't like the Chirozo sausage (personal taste maybe) and found the combo of tomato puree and chicken stock odd. I prefer the easy risotto on here and seems to have far less calories. For others I would also suggest not suing long grained rice as after 15 mins was rock hard and found chicken breast not that great so would use thigh and also just use the sausage that you like.

ahobbs's picture
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Good recipe but huge quantities (actually unusual for GF) - I've adapted it for the day after a chicken roast - use cooked chicken and stock made from the roast - my husband can't get enough of it