Sheet Pan Chicken Chorizo and Rice (Easy Weeknight Dinner Recipe)
Sheet Pan Chicken Chorizo and Rice is our new go-to dinner recipe. It’s easy to make, quick to prepare, and ready in an hour! It uses the winning combination of chicken and chorizo as the protein source, and the chorizo helps to flavor the Bomba rice with the paprika-infused oil. The sofrito sauce base and a selection of key herbs and spices also enhance flavor, with Spanish smoked paprika, and cayenne pepper adding some subtle warmth to the dish.
Equipment
- Large 12 inch skillet
- High-Sided Aluminum Sheet Pan (around 2 inches or more)
- Kitchen knife and cutting board
- Aluminum kitchen foil
Ingredients
- 2 cups Bomba rice
- 3-4 skin-on chicken quarters or 8 chicken thighs
- 18 oz/ 500g raw Spanish chorizo
- 2 yellow onions cut into wedges
- 4 cloves of garlic minced
- 1 head of garlic tips trimmed
- 1 small red bell pepper
- 7 fl oz/ 200ml tomato paste or 2 tomatoes grated and skin removed
- 8 cups chicken broth
- 2-3 cups water or more chicken broth
- 2-3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon smoked paprika we use La Vera smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- Colorant around 3 grams
- 1 teaspoon Cayenne pepper optional for some heat
- Salt and pepper to taste
Instructions
- Preheat oven to 180°C/350°F.
- Heat chicken broth and set aside8 cups chicken broth
- Mix the smoked paprika, garlic powder, white pepper, cayenne pepper, and colorant in a small bowl.1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon white pepper, 1 teaspoon Cayenne pepper, Colorant
- Season chicken thighs on both sides with around half of the seasoning mixture.3-4 skin-on chicken quarters
- Heat half of the oil in a large skillet on medium-high heat.2-3 tablespoons Extra Virgin Olive Oil
- Fry the chicken pieces on all sides until they begin to golden (around 5 minutes).
- Remove chicken pieces from the pan and set aside for use later.
- Cut chorizo sausages into 1-inch (2.5cm) pieces. In the same pan used to fry the chicken, cook the chorizo for 3 minutes or until the sausage begins to release the chorizo oil.18 oz/ 500g raw Spanish chorizo
- Remove the chorizo from the pan and set aside for use later.
- Reduce heat to medium and pan-fry the onion for 5 minutes or until golden. Add the bell pepper and minced garlic and cook for another 2 minutes.2 yellow onions, 4 cloves of garlic, 1 small red bell pepper
- Add the tomato paste and the remaining spices. Mix well and add a few ladles of chicken broth. Season to taste and remove from the heat.7 fl oz/ 200ml tomato paste
- In the deep-sided sheet pan, pour in the rice and the remaining stock. Add the onion, tomato, and pepper and mix into the rice.2 cups Bomba rice, 2-3 cups water
- Arrange chicken pieces and chorizo around the pan. Place the trimmed head of garlic in the middle of the pan.1 head of garlic, Salt and pepper to taste
- Bake for 40 minutes in total, adding more stock or water every 10 minutes.
- Remove from the oven and cover the pan with aluminum kitchen foil. Leave to rest for 10 minutes before serving.