Description
The Chicken & Chorizo Rice Skillet is a hearty, flavorful one-pan meal featuring tender chicken thighs, smoky chorizo, and fluffy long grain rice cooked with aromatic spices and fresh vegetables. This easy and customizable dish is perfect for quick weeknight dinners or cozy family meals, combining savory ingredients for a warm and satisfying experience.
Ingredients
Scale
Protein
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds), cut into bite-sized pieces
- 6 oz chorizo sausage, sliced into thin rounds
Vegetables & Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Pantry & Spices
- 1 1/2 cups long grain rice
- 3 cups chicken broth
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and black pepper, to taste
Garnish
- 1/4 cup fresh parsley or cilantro, chopped
- Optional: lemon or lime wedges, crumbled feta or Parmesan cheese
Instructions
- Prepare Ingredients: Chop the chicken thighs into bite-sized pieces and slice the chorizo into thin rounds. Dice the onion, mince the garlic, and chop the bell peppers. Having all ingredients ready will streamline the cooking process.
- Brown the Chicken and Chorizo: Heat a large skillet over medium-high heat. Add the chicken pieces and cook until golden and partially cooked, about 5-7 minutes. Remove the chicken and set aside. Add chorizo to the same skillet and cook until its fat is rendered and fragrant.
- Sauté Vegetables and Spices: Add diced onion, garlic, and bell peppers to the skillet with chorizo fat. Cook until soft and aromatic, about 5 minutes. Stir in smoked paprika, cumin, salt, and black pepper to bloom the spices.
- Add Rice and Liquids: Pour in the rice and stir well, coating each grain with spices and chorizo fat. Slowly add chicken broth while scraping the skillet to lift browned bits. Return chicken to the pan and stir everything together.
- Simmer Until Perfect: Reduce the heat to low, cover the skillet, and let the rice cook until liquid is absorbed and rice is tender, about 20-25 minutes. Avoid lifting the lid during cooking for best results.
- Garnish and Serve: Sprinkle fresh parsley or cilantro over the skillet. Optionally, add a squeeze of lemon or lime juice and sprinkle with crumbled feta or Parmesan. Serve hot directly from the pan.
Notes
- Use bone-in, skin-on chicken thighs for extra juiciness, but skinless can be used for a leaner option.
- Don’t rush browning the chicken and chorizo; this builds key flavors.
- Cook rice on low heat to prevent burning or sticking to the pan.
- Use fresh or high-quality chicken broth for richer flavor.
- Let the dish rest covered for a few minutes after cooking for the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Spanish / Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg