Chicken & chorizo rice pot

Chicken & chorizo rice pot

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(57 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins

Easy

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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Ingredients

  • 1 tbsp oil
  • 8 chicken pieces or 1 whole chicken, jointed
    Chicken

    Chicken

    chik-en

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

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    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 cloves, crushed
  • 225g chorizo, skinned and sliced
    Chorizo

    Chorizo

    chore-reeth-oh

    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
    Parsley

    Parsley

    par-slee

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

Method

  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, questions and tips

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nshine
30th Jan, 2017
3.8
I love this recipe. Takes a bitta time but is really easy and definitely worth it. Only reason I'm docking it a star is because I think the veg portion is too low. I put 2 onions and 2 peppers in and even that wasnt enough. Next time I'll double it again.
joanyc
22nd Jan, 2017
5.05
I've just made this today. So easy and very tasty. I used basmati and wild rice. Next time, I'll add some saffron too just because I love it!
Rudoo
13th Dec, 2016
LOVE this recipe
redsadie
21st Nov, 2016
Lovely, really, really lovely meal. Easy to do and very more-ish! I didn't use any wine, I added in a courgette because it was in the fridge, used a cheap chicken thigh/legs pack, and only 300g rice. There's *plenty* left over for my lunch today and some!
catherineoneill20
8th Nov, 2016
5.05
This is so tasty. Used chicken fillets instead of thigh. Just as good. Don't forget to season as you go. Delicious.
stephi_kelly
6th Apr, 2016
5.05
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
8th Dec, 2015
5.05
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
12th Oct, 2015
5.05
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
21st Sep, 2015
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
26th Jun, 2015
5.05
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.

Pages

jac19701212
23rd Jan, 2017
Hello, I do hope these questions are answered. I am a novice cook - for freezing, can we freeze the dish at the end of step 4? What instructions would you give for reheating?
terrihol
6th Sep, 2016
Could this be made a day in advance? Don't want to freeze it but would like to have it prepared the day before so I can just reheat it (thoroughly of course!). Do you think that would be ok?
Kezzy14
26th Oct, 2014
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
26th Jun, 2015
5.05
Use boneless chicken thighs, I did, I hate picking around bones also.
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