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Spicy chicken and chorizo rice

(tasty, filling, made in 1 hour)

Written By: Byron | April 7, 2023
A large pan of spicy chicken, chorizo, and rice

Spicy chicken and chorizo rice is a super easy, spicy, and hearty chicken casserole ideal for sharing or serving the masses. This recipe is flavored with Spanish chorizo sausage, smoked paprika, and cayenne pepper, and bulked up with slow-cooked rice in a tasty chicken stock. 

This recipe is loaded with spicy flavors and can be made super spicy — or less — as required. Use a variety of chicken pieces, leg, thigh, and breast meat to vary the flavors. Best of all, it can be easily made in under an hour and uses no special equipment, all you need is a pan or skillet, a casserole dish, and an oven.

Budget-Friendly Recipe | Meat & Poultry Recipe | Easy Recipe | Main Meal Recipe | High Protein | High Fiber

Serving:

Main 6-8 servings

Ready in:

1 Hour

Skill level:

Easy

Serve with:

Good as is

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Ingredients you’ll need 

(makes 6-8 servings)

    • 4 tbsp of Extra Virgin Olive Oil 
    • 8 chicken pieces
    • 1 large onion, sliced fine
    • 5 garlic cloves, crushed
    • 10oz. (300g) uncooked chorizo, sliced into 1-inch pieces
    • 3 tomatoes, skin removed and grated
    • ½ cup of white wine (optional)
    • 5-6 cups chicken stock
    • 1 cup of long-grain rice
    • 1 tablespoon of chili flakes (or 2 tbsp of fresh chili)
    • 1 teaspoon of cayenne pepper
    • ½ teaspoon of white pepper
    • 2 teaspoons of Spanish La Vera smoked paprika 
    • 1 teaspoon of garlic powder
    • 1 sprig of rosemary (optional)

    Equipment needed

    • 1 large 12 inch skillet (30cm) 
    • A large casserole dish (around 10 x 12 inches 25 x30cm)
    • Oven

     Watch step-by-step recipe video

    If you’re looking for this recipe’s video and many other delicious chicken recipes, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes, delicious main meals, and incredible Spanish dessert options too.

    Why you’ll love this recipe

    • Spicy smoky flavors
    • Rich and warming
    • Easy to make
    • Great for large meal servings
    • Meal prep 
    • Can be stored frozen

    How to make Spicy chicken, chorizo, and rice

    Cooking note: Prepare your stock in advance with this homemade chicken stock recipe, or store-bought chicken stock if you’re in a rush. 

    Step 1 – Brown chicken pieces

    Heat the oil in a pan or skillet and brown the chicken pieces on medium-high heat. This should take around 5 minutes. 

    Step 2 – Saute onion, garlic, and chorizo

    • Reduce heat to medium, add the onion and saute until golden (about 5 minutes). 
    • Add the garlic and chorizo, and cook for 5 minutes until the chorizo releases the rich red oil. Set all ingredients aside for use later. 

    Step 3 – Build the sauce

    • Preheat oven to 390°F / 200°C
    • Add the grated tomatoes, herbs and spices, and white wine (optional) to the pan along with 2 ladles worth of chicken stock and simmer on medium heat for 5 minutes. 
    • Add the chili flakes and a full sprig of rosemary and simmer for 2-3 minutes more or until fragrant. 

    Step 4 – Add rice and meat, and bake

    • Remove the sprig of rosemary. 
    • Add the rice and mix into the sauce along with another 1-2 ladles worth of chicken stock. 
    • Add the browned chicken, onions, and chorizo back to the pan and bring to a boil for 5 minutes. Season to taste.
    • Give everything a good stir and ensure all the rice is covered with stock. Add pan if ovenproof or transfer to a casserole dish to the oven and bake for 20-30 minutes at 390°F / 200°C.
    A large dish of spicy chicken, chorizo, and ricce sits beside a small bowl serving

    Meal pairing suggestions

    Using chicken thighs in recipes gives you a great source of protein and can be paired with some leafy greens or vegetables as a side. 

    Here are a few meal-pairing suggestions:

    Rich, warming, smoky, spicy flavors

    Typically, traditional Spanish cooking doesn’t use a lot of spice or heat, and even today, most Spanish recipes will be very mild. Spices such as ñora peppers are used in popular dishes such as paella and fideua, and cayenne pepper features in a select few traditional Spanish recipes. 

    But hey, some like it hot and when you crave a rich, spicy, smoky meal, this chicken, chorizo, and rice recipe ticks all the boxes! And since you love spicy, we think you’ll also love Spicy Mediterranean chicken thighs (easy recipe) and chicken in smoky bravas sauce (spicy recipe)

    Smoked paprika flavors

    We’ve added some extra smoked paprika to this recipe to really bring out the warm smoky flavors, and of course, a little heat is added from the cayenne pepper and chili. This recipe makes a warming dish that is only mildly spicy, add or omit chili and cayenne to suit your tastes.

    If you’re looking to discover the different varieties of Spanish paprika, check out our complete Spanish paprika guide.

    Best cuts of chicken to use

    Use a mixture of cuts including the chicken thigh, drumstick or leg, and breast cuts. The skin on the chicken is great for this recipe as it absorbs all the flavors from the seasoning! When browning the chicken, be sure to brown it evenly on all sides. 

    What chorizo to use?

    Use fresh uncooked chorizo for this recipe. When looking for it at the supermarket, look for soft, pale red-colored chorizo sausages, or speak to your local butcher. Fresh chorizo requires cooking before consumption and is ideal for this recipe as it soaks up all the delicious flavors from the herbs and spices used in the recipe.

    Best rice to use

    We use long-grain rice for this recipe, but any rice will do. If you are looking for traditional Spanish rice, use Bomba rice or Calasparra rice

    Adding rice to this recipe is a great way to bulk up the meal without adding much extra cost, so it’s a great option for those looking to stretch their budget further. 

    You don’t need a lot of rice, around 1 cup is plenty as it expands once it has cooked and absorbed all the flavors in the dish. If you’re looking to bulk up the recipe, add another ½ cup of rice and 2 ladles of stock and you’ll be able to comfortably get 10 servings from this recipe. 

    Storage and meal prep

    This recipe makes around 8 servings of 175g (6oz.) so unless you’re cooking for the whole tribe, there will be plenty of leftovers! Spicy chicken, chorizo, and rice will keep in the fridge in an airtight container for up to 3 days. 

    This recipe can be frozen and thawed and will keep up to 3 months in the freezer in an airtight container or suitable freezer bag

    Meal prepping

    This recipe can be easily scaled up to make even bigger batches, you’ll just need a large enough pot and casserole dish to cook it in.

    Nutrition facts

    Serving size: 175g

    Servings: 8

    Amount per serving

     

    Calories

    624

    % Daily Value*

    Total Fat 32.1g

    41%

    Saturated Fat 9.3g

    46%

    Cholesterol 161mg

    54%

    Sodium 951mg

    41%

    Total Carbohydrate 25.1g

    9%

    Dietary Fiber 1.8g

    6%

    Total Sugars 2.7g

     

    Protein 53.7g

     

    Vitamin D 0mcg

    0%

    Calcium 59mg

    5%

    Iron 4mg

    22%

    Potassium 717mg

    15%

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

    A large dish of spicy chicken, chorizo, and ricce sits beside a small bowl serving

    Spicy chicken and chorizo rice (tasty, filling, made in 1 hour)

    Byron
    Spicy chicken and chorizo rice is the perfect meal when you're craving some heat. Combines smoked paprika, smoky chorizo, cayenne pepper, and some fresh or crushed chili.
    4.79 from 14 votes
    Prep Time 3 minutes
    Cook Time 57 minutes
    Total Time 1 hour
    Course casserole, Main Course, oven roasted
    Cuisine Authentic Spanish recipe, Mediterranean, spanish
    Servings 8 people
    Calories 624 kcal

    Equipment

    • 1 large 12-inch (30cm) skillet
    • A large casserole dish (around 10 x 12 inches / 25 x 30cm)
    • Oven

    Ingredients

    • 4 tbsp of extra virgin olive oil
    • 8 chicken pieces
    • 1 large onion sliced fine
    • 5 garlic cloves crushed
    • 10 oz. 300g uncooked chorizo, sliced into 1-inch pieces
    • 3 tomatoes skin removed and grated
    • ½ cup of white wine optional
    • 5-6 cups chicken stock
    • 1 cup of long-grain rice
    • 1 tablespoon of chili flakes or 2 tbsp of fresh chili
    • 1 teaspoon of cayenne pepper
    • ½ teaspoon of white pepper
    • 2 teaspoons of smoked paprika
    • 1 teaspoon of garlic powder
    • 1 sprig of rosemary optional

    Instructions
     

    Step 1 - Brown chicken pieces

    • Heat the oil in a pan or skillet and brown the chicken pieces on medium-high heat. This should take around 5 minutes.
      4 tbsp of extra virgin olive oil, 8 chicken pieces

    Step 2 - Saute onion, garlic, and chorizo

    • Reduce heat to medium, add the onion and saute until golden (about 5 minutes).
      1 large onion
    • Add the garlic and chorizo, and cook for 5 minutes until the chorizo releases the rich red oil. Set all ingredients aside for use later.
      5 garlic cloves, 10 oz. 300g uncooked chorizo, sliced into 1-inch pieces

    Step 3 - Build the sauce

    • Preheat oven to 390°F / 200°C
      An oven gauge turned up to 210c
    • Add the grated tomatoes, herbs and spices, and white wine (optional) to the pan along with 2 ladles worth of chicken stock and simmer on medium heat for 5 minutes.
      3 tomatoes, ½ cup of white wine, 5-6 cups chicken stock, 1 teaspoon of cayenne pepper, ½ teaspoon of white pepper, 2 teaspoons of smoked paprika, 1 teaspoon of garlic powder
    • Add the chili flakes and a full sprig of rosemary and simmer for 2-3 minutes more or until fragrant.
      1 sprig of rosemary, 1 tablespoon of chili flakes
      Rosemary and chili are added to a panof sauteed tomatoes.

    Step 4 - Add rice and meat, and bake

    • Remove the sprig of rosemary. Add the rice and mix into the sauce along with another 1-2 ladles worth of chicken stock.
      1 cup of long-grain rice
      rice is added to pan of sauce
    • Add the browned chicken, onions, and chorizo back to the pan and bring to a boil for 5 minutes. Season to taste.
      chicken sand chorizo added to a large casserole dish
    • Give everything a good stir and ensure all the rice is covered with stock. Add pan if ovenproof or transfer to a casserole dish to the oven and bake for 20-30 minutes at 390°F / 200°C.
      A large dish of spicy chicken, chorizo, and ricce sits beside a small bowl serving

    Video

    Nutrition

    Serving: 175gCalories: 624kcalCarbohydrates: 25.1gProtein: 53.7gFat: 32.1gSaturated Fat: 9.3gCholesterol: 161mgSodium: 951mgPotassium: 717mgFiber: 1.8gSugar: 2.7gCalcium: 59mgIron: 4mg
    Keyword chicken, Chicken and chorizo, made in an hour, oven-baked rice, rice

    Cooking Tips and FAQs

    How long does this recipe take to make?

    • Prep time: 5 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour

    How many does this recipe serve?

    This recipe makes around 8 175g (6oz.) servings. It is a very filling, hearty meal so no sides are required. 

    What is the best paprika to use?

    Use smoked Spanish paprika to give this recipe a fantastic smoky flavor. If you prefer a sweeter flavor, use paprika dulce (sweet paprika). 

    What chorizo should I use to make this recipe?

    Use raw chorizo (chorizo crudo). It will be soft and pale red in color. This is uncooked (non-cured) meat and requires cooking before it can be eaten.

    2 Comments

    1. Lamberto Graglia

      4 stars
      Excellent recipe…. Family loved it

      Reply
      • Byron

        Thank you! We love it too! Happy cooking

        Reply

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