Spicy chicken and chorizo rice (tasty, filling, made in 1 hour)
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.
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 grated and skin discarded
- 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
- 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
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
- 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.