Spanish-Style Chicken and Chorizo Rice Bowl
Bring the vibrant flavors of Spain to your dinner table with this Spanish-Style Chicken and Chorizo Rice Bowl. Perfect for a cozy family dinner or a festive gathering with friends, this one-pot meal combines tender, marinated chicken thighs with the smoky richness of chorizo, fresh vegetables, and aromatic herbs. As it simmers, the enticing aromas will fill your kitchen, inviting everyone to the table. Plus, it's easy to reheat for leftovers or freeze for a future meal, making it a practical and delicious choice for any night of the week. Serve it straight from the pot for a communal dining experience, and don't forget a crusty bread for mopping up every last bit of goodness!
N/A
Servings
200
Calories
11
Ingredients
Ingredients
olive oil
2 tablespoons (none)
chicken thighs
8 (skinned and boneless)
chorizo sausage
150 g (peeled and cut into slices)
Spanish onion
1 large (peeled and roughly diced)
garlic cloves
4 (peeled and finely diced)
red peppers
2 (deseeded and cut into strips)
long-grain white rice
200 g (rinsed under cold water)
chicken stock
450 ml (none)
hot smoked paprika
1 teaspoon (none)
black olives
2 tablespoons (pitted)
fresh thyme
1 tablespoon (chopped (or 1 teaspoon of dried thyme))
Instructions
1
In a large pot or deep skillet, heat the olive oil over medium heat. Add the chicken thighs and brown them on all sides for about 2 to 3 minutes.
2
Once the chicken is browned, introduce the spicy chorizo slices to the pot. Sauté together for an additional 2 minutes, allowing the chorizo to infuse its flavor into the chicken.
3
Add the diced Spanish onion, minced garlic, and sliced red peppers to the pot. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the peppers have softened. The chorizo should release its red oil, coating the veggies beautifully.
4
Stir in the rinsed long-grain white rice, mixing thoroughly so that the rice is fully coated with the oil and other ingredients. Let it toast for 1 to 2 minutes.
5
Slowly pour in the chicken stock and sprinkle in the hot smoked paprika. Stir to combine everything evenly, then cover the pot with a lid. Reduce the heat to low and let it simmer for 45 minutes without lifting the lid, allowing the rice to absorb all the liquid.
6
After 45 minutes, check if the chicken is tender and the rice has absorbed the stock completely. Adjust seasoning to taste.
7
Gently fluff the rice with a fork and mix in the black olives and chopped thyme. Make sure everything is well combined.
8
Serve hot straight from the pot, accompanied by crusty bread and a refreshing salad, if desired.
Nutrition Information
8.75g
Fat
11.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Spanish-Style Chicken and Chorizo Rice Bowl?
It is a vibrant one-pot meal that combines tender marinated chicken thighs with smoky chorizo, fresh vegetables, aromatic herbs, and long-grain rice for a flavorful Spanish-inspired dinner.
How many calories are in this dish?
Each serving contains approximately 200 calories.
Is this recipe suitable for families?
Yes, it is tagged as a comfort food and family dinner, making it perfect for cozy gatherings.
Can I freeze this meal for later?
Yes, this recipe is freezer-friendly and easy to reheat for future meals.
What type of chicken is best for this recipe?
The recipe specifically calls for 8 skinned and boneless chicken thighs for the best flavor and texture.
What kind of rice should I use?
You should use 200g of long-grain white rice, which should be rinsed under cold water before cooking.
How do I prepare the chorizo?
The chorizo should be peeled and cut into slices before being sautéed with the chicken.
What gives the dish its smoky flavor?
The smoky richness comes from the combination of spicy chorizo and one teaspoon of hot smoked paprika.
Do I need to use a specific type of onion?
The recipe recommends using one large Spanish onion, peeled and roughly diced.
How many garlic cloves are required?
You will need 4 garlic cloves, peeled and finely diced.
What vegetables are included in this bowl?
The recipe includes Spanish onion, two red peppers, and black olives.
How much fat and protein does this recipe contain?
This dish contains 8.75g of fat and 11.25g of protein per serving.
What is the total cooking time for the rice?
After bringing the ingredients together, the rice should simmer covered on low heat for 45 minutes.
Can I use dried thyme instead of fresh?
Yes, if you don't have fresh thyme, you can substitute 1 tablespoon of fresh chopped thyme with 1 teaspoon of dried thyme.
Is it necessary to rinse the rice?
Yes, rinsing the long-grain white rice under cold water helps achieve the proper texture and removes excess starch.
Should I lift the lid while the rice is simmering?
No, you should let it simmer for the full 45 minutes without lifting the lid to ensure the rice absorbs all the liquid properly.
What should I serve with this meal?
It is best served with crusty bread to mop up the flavors and a refreshing side salad.
How do I brown the chicken?
Heat olive oil in a large pot over medium heat and brown the chicken thighs for about 2 to 3 minutes on each side.
What happens to the chorizo oil during cooking?
As you sauté the onions and peppers, the chorizo releases a red oil that beautifully coats the vegetables and adds flavor.
Is it important to toast the rice?
Yes, stirring the rice into the oil and ingredients and letting it toast for 1 to 2 minutes enhances the overall flavor.
What type of stock is used?
The recipe calls for 450 ml of chicken stock.
When should I add the olives and thyme?
These should be added at the very end, once the rice is fully cooked, by gently fluffing the rice with a fork and mixing them in.
Can I use other types of peppers?
While the recipe specifies red peppers for their sweetness, you can use other bell peppers if necessary.
Is this a one-pot meal?
Yes, the entire dish is cooked in a single large pot or deep skillet, making cleanup easy.
Is the dish very spicy?
It has a mild to moderate heat depending on the specific spicy chorizo and hot smoked paprika used.
How do I know when the dish is ready?
The dish is ready when the chicken is tender and the rice has completely absorbed the chicken stock.
How many ingredients are in this recipe?
There are a total of 11 ingredients required for this recipe.
Can I use chicken breast instead of thighs?
You can, but thighs are recommended as they remain more tender and juicy during the 45-minute simmering process.
What size should the red pepper strips be?
The peppers should be deseeded and cut into manageable strips.
What is the first step of the recipe?
The first step is to heat olive oil in a large pot and brown the chicken thighs.