Chicken Chorizo Rice
One pan, and almost everything built on the chorizo fat left behind after it’s rendered. Chicken, vegetables, even the rice itself all pick up that flavour before the cream goes in at the end.
Searing the chicken only partway through before setting it aside stops it from overcooking while the rice simmers. It goes back in at the end to finish alongside the cream, so it stays tender instead of turning tough from sitting in the pan too long.
Five containers of something that tastes like it took a lot more than one pan and 50 minutes.
Chicken Chorizo Rice Bowls
CHORIZO RICE · CHICKEN · MEAL PREP · EASY
One pan, flavour built in layers
Rendering the chorizo first and cooking everything else in that fat means the smoky flavour runs through the whole dish, not just the chorizo pieces themselves.
Toasting the spices and tomato paste before the rice and stock go in gets rid of any raw, harsh edges and deepens the flavour before the rice even starts absorbing liquid.
And because it's genuinely one pan from start to finish, cleanup is about as easy as the meal prep itself.
Chicken & Chorizo Rice
Ingredients
Chicken & Chorizo
- 900 g Chicken Breast Diced
- 200 g Chorizo Diced
- 30 ml Olive Oil
- Salt & Pepper To Taste
Rice
- 300 g Jasmine Rice Washed
- 600 ml Chicken Stock
Vegetables
- 1 Brown (Yellow) Onion Diced
- 1 Red Bell Pepper (Capsicum) Diced
- 1 Zucchini (Courgette) Diced
- 3 Garlic Cloves Minced
Creamy Paprika Sauce
- 30 g Tomato Paste
- 12 g Smoked Paprika
- 1 g Dried Oregano
- 1 g Chilli Flakes
- 150 ml Thickened Cream
Garnish
- Spring Onion Sliced
- Flat Leaf Parsley Chopped
Method
- Place a large deep pan over medium heat and add the diced chorizo. Cook for 3-4 minutes until the fat has rendered and the edges are lightly caramelised. Remove and set aside, leaving the flavoured oil behind.
- Increase the heat slightly and add the diced chicken into the chorizo fat. Season with salt and pepper. Sear for 3-4 minutes until the chicken has colour but is only about 60-70% cooked through. Remove and set aside with the chorizo.
- Reduce the heat to medium. Add a drizzle of olive oil if needed. Cook the onion for 2-3 minutes until softened. Add the capsicum and zucchini and cook for a further 3 minutes. Stir through the garlic and cook for 30 seconds.
- Add the tomato paste, smoked paprika, oregano and chilli flakes. Cook for 1-2 minutes, stirring constantly, to toast the spices and remove the raw edge from the tomato paste.
- Add the uncooked rice and stir to coat in the spice mixture. Pour in the chicken stock and bring to a gentle simmer. Reduce to medium-low, cover loosely, and cook for 12-14 minutes, stirring occasionally, until the rice is mostly tender.
- Pour in the light cream and stir to combine. Return the chicken and chorizo and fold everything together. Simmer gently for a further 2 minutes until the chicken is fully cooked, reaching an internal temperature of 74°C (165°F), and the sauce has lightly emulsified.
- Remove from the heat and rest for 5 minutes. Divide evenly into five containers. Finish with spring onion and fresh parsley before sealing once fully cooled.
Why only sear the chicken partway before setting it aside?⌄
If the chicken went in fully cooked at the start, it would overcook and toughen up by the time the rice finishes simmering. Searing it partway and finishing it later keeps it tender.
Can I use a different type of rice?⌄
Basmati works as a straight swap. Avoid short-grain or risotto rice, as they'll release more starch and turn the dish gluggy rather than fluffy.
Can I make this without chorizo?⌄
Yes, though you'll lose the smoky depth it brings. Cook the chicken in a bit of olive oil instead and consider adding a touch more smoked paprika to make up for it.
Why toast the spices with the tomato paste before adding liquid?⌄
Cooking spices in fat before any liquid goes in helps release their flavour more fully than just simmering them in stock. It also cooks out the raw taste tomato paste has straight from the tube.
