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Chicken & Chorizo Rice

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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: 658kcal
Servings: 5 People
Metric - Imperial

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.
Chef's Tips
Don't fully cook the chicken in step 2 — searing it to just 60-70% and finishing it in the sauce later keeps it from turning dry and overcooked by the time everything's combined.
Toast the spices and tomato paste together before adding the rice — this builds a deeper base flavour than rice cooked in plain stock alone.
Keep the lid loosely on, not fully sealed, while the rice simmers — this lets some steam escape so the rice cooks through evenly without turning gluey or mushy.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days. Freezing isn't recommended — the light cream sauce can split and turn grainy once thawed. Microwave until hot, stirring halfway, adding a small splash of water or stock if needed to loosen the rice back up.
Serving 480gCalories 658kcalCarbohydrates 60.5gProtein 56.8gFat 19.7gSaturated Fat 7.3gPolyunsaturated Fat 1.28gMonounsaturated Fat 2.1gCholesterol 135mgSodium 623.7mgPotassium 1044.1mgFiber 2.4gSugar 6.4gVitamin A 687.33IUVitamin C 17.4mgCalcium 51.2mgIron 4.3mg