Spanish · Dinner · Easy
Chicken and Chorizo Rice Pot
0.0 (0 ratings)- Total
- 1 hr
- Prep
- 20 min
- Serves
- 6
- Calories
- 550
Smoky chorizo seasons a pot of tender chicken, sweet pepper and rice, with every grain soaking up the garlicky tomato broth.
A covered pot does most of the work in Chicken and Chorizo Rice Pot. Browning the thighs and sausage first builds a savory base, then the rice absorbs the juices as everything finishes over low heat.
Use boneless thighs and long-grain white rice for this timing. Bone-in pieces need a longer head start, and quick-cooking rice turns soft before the chicken has had time to flavor the pot.
Method
Season the chicken thighs with salt and black pepper. Heat the olive oil in a wide Dutch oven over medium-high heat and brown the chicken for , turning once. Transfer to a plate.
Lower the heat to medium. Cook the onion and red bell pepper for until soft. Add the chorizo and garlic and cook for until the sausage releases its red oil.
Stir in the tomato paste, thyme and rice for . Add the white wine and simmer for , scraping the bottom, then pour in the chicken broth.
Return the chicken and its juices and bring to a simmer. Cover tightly and cook over low heat for until the rice is tender and the chicken reaches 165°F.
Remove from the heat and leave covered for . Fluff the rice around the chicken and scatter with parsley.
Forkue tips
- Use cured Spanish-style chorizo. Its firm slices and paprika-rich fat behave differently from loose raw Mexican chorizo.
Storing and reheating
Refrigerate cooled portions promptly for up to 2 days. Reheat once with a splash of broth in a covered pan until steaming throughout and 165°F.
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Kitchen gear
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Chicken and Chorizo Rice Pot: FAQ
Why is the rice still hard?
The lid may have leaked steam or the burner was too hot. Add a little hot broth, cover tightly and continue over low heat until the grains soften.
Can I use brown rice?
It needs a longer cooking time and more liquid. Use long-grain white rice for the shared cooking schedule here.
How do I store and reheat Chicken and Chorizo Rice Pot?
Refrigerate cooled portions promptly for up to 2 days. Reheat once with a splash of broth in a covered pan until steaming throughout and 165°F.
How long does Chicken and Chorizo Rice Pot take?
About 1 hr in total: 20 min prep and 40 min cooking.
What do I need to make Chicken and Chorizo Rice Pot?
The key ingredients are chicken thighs, onion, red bell pepper, garlic, chorizo and tomato paste, plus pantry basics.
Any tips for Chicken and Chorizo Rice Pot?
Use cured Spanish-style chorizo. Its firm slices and paprika-rich fat behave differently from loose raw Mexican chorizo.
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