One Pot Spanish Chicken And Rice Recipe

Name: One Pot Spanish Chicken And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 8 skinned and boneless chicken thighs; 150 g spicy chorizo sausage, peeled and cut into slices; 1 large Spanish onion, peeled and roughly diced; 4 garlic cloves, peeled and finely diced; 2 red peppers, deseeded and cut into strips; 200 g long-grain white rice, rinsed under cold water; 450 ml chicken stock; 1 teaspoon hot smoked paprika; 2 tablespoons pitted black olives; 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

Servings: persons

2 tablespoons olive oil
8 skinned and boneless chicken thighs
150 g spicy chorizo sausage, peeled and cut into slices
1 large Spanish onion, peeled and roughly diced
4 garlic cloves, peeled and finely diced
2 red peppers, deseeded and cut into strips
200 g long-grain white rice, rinsed under cold water
450 ml chicken stock
1 teaspoon hot smoked paprika
2 tablespoons pitted black olives
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

1
Heat the oil in a large pot or pan over a medium heat and then add the chicken pieces and brown for 2 to 3 minutes, before adding the chorizo sausage and sauteing for a further 2 minutes.
2
Add the onions, garlic and red pepper, and saute for a few minutes until the chorizo sausage releases red oil and the vegetables have softened slightly.
3
Add the rice and mix thoroughly and cook for 1 to 2 minutes to coat it all in oil.
4
Add the stock and smoked paprika, and place a lid on the pot/pan. Simmer over a very low heat, with the lid on, for 45 minutes, or until the chicken is cooked and tender and the rice is soft and has absorbed all the liquid.
5
Adjust the seasoning and gently fluff up the rice and mix all the vegetables and chicken through, before adding the olives and the chopped thyme.
6
Serve immediately, setting the pot/pan on the table, with crusty bread and salad if liked.

968

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 8 skinned and boneless chicken thighs, 150 g spicy chorizo sausage, peeled and cut into slices, 1 large Spanish onion, peeled and roughly diced, and more.

Yes, One Pot Spanish Chicken And Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

One Pot Spanish Chicken And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions