Chicken and Chorizo Rice is a hearty and flavorful one-pot dish that combines the rich, smoky flavors of chorizo with tender pieces of chicken and perfectly seasoned rice. This dish is perfect for a weeknight dinner or when you need to feed a crowd, as it brings together robust spices and comforting textures. The chorizo adds a touch of spice while the chicken remains juicy and succulent, making each bite a satisfying mix of flavors. A blend of garlic, paprika, and tomatoes further enhances the depth of the dish, while the rice absorbs all those delicious juices, tying it all together.
Ingredients:
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 7 oz chorizo, sliced
- 1 ½ cups long-grain rice
- 1 onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 can (14 oz) diced tomatoes
- 3 cups chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large skillet or paella pan over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-6 minutes. Remove from the pan and set aside.
- In the same pan, add the chorizo slices and cook until browned and crispy, about 3-4 minutes. Remove and set aside with the chicken.
- Add the diced onion and red bell pepper to the pan. Sauté until softened, about 5 minutes. Stir in the minced garlic, smoked paprika, and cumin, cooking for an additional 1-2 minutes until fragrant.
- Stir in the rice, coating it in the spices and oil. Pour in the diced tomatoes and chicken broth, stirring to combine.
- Return the chicken and chorizo to the pan, nestling them into the rice. Bring to a boil, then reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork, garnish with fresh parsley, and serve hot.
Enjoy your savory, comforting Chicken and Chorizo Rice!
