Dinner

Chicken & Chorizo Rice (One-Pot)

A Spanish-inspired one-pot wonder with smoky cured chorizo, tender chicken thighs, and saffron-infused rice — minimal washing up, maximum flavour.

StandardGluten Free
181
kcal
13g
Protein
15g
Carbs
7g
Fat
£0.80
Per Serving
⏱ Prep: 10 min 🍳 Cook: 40 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Chicken Thighs 600g chicken thighs 1062 kcal
White Rice 300g white rice 1050 kcal
Olive Oil 2 tsp olive oil 88.4 kcal
White Wine (cooking) 100ml white wine 72 kcal
Saffron Threads A pinch of saffron 1.2 kcal
Chicken Stock 600ml chicken stock 90 kcal
Chorizo 160g cured chorizo 528 kcal
👨‍🍳 Method
  1. 1Cut chorizo into chunky half-moon slices.
  2. 2Season chicken thighs with smoked paprika and salt.
  3. 3In a large wide pan or casserole, brown chorizo over medium heat for 2–3 minutes until the oils release.
  4. 4Remove chorizo and set aside, leaving the oil in the pan.
  5. 5In the same pan, brown chicken thighs skin-side down for 4–5 minutes until golden. Flip once.
  6. 6Add white wine and let it sizzle for 1 minute.
  7. 7Add chicken stock, saffron threads, and rice. Stir to combine.
  8. 8Nestle chicken thighs back in, scatter chorizo over the top.
  9. 9Cover and cook on low heat for 30 minutes until rice is tender and chicken is cooked through.
  10. 10Fluff rice with a fork and serve directly from the pan.

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