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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.
4.85 from 13 votes
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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