One-Pot Chicken & Chorizo Spanish Rice

If you’re in the mood for a culinary journey that’s both comforting and vibrant, look no further than this One-Pot Chicken & Chorizo Spanish Rice recipe. Bursting with the rich flavours of chorizo, tender chicken, and aromatic spices, this dish encapsulates the essence of Spanish cuisine in every savoury bite.

This one-pot recipe is such a convenient option for busy weeknights or weekend gatherings. Plus, with such easy cleanup, it’s sure to become a staple in your recipe collection. Enjoy this delicious meal with a glass of red wine featuring notes of berries and vanilla to complement the dish’s richness.

INGREDIENTS: 

  • 4 chicken legs, split into drumsticks and thighs
  • Salt and freshly ground pepper to taste
  • 1 tbsp (15 mL) olive oil
  • 1 onion, thinly sliced
  • 2 fresh chorizo sausages
  • 3 cloves garlic, thinly sliced
  • 2 tbsp (30 mL) sweet paprika
  • 1 tbsp (15 mL) tomato paste
  • 1¼ cups (310 mL) basmati rice
  • ½ cup (125 mL) dry white wine
  • 2½ cups (625 mL) chicken broth
  • 1 red pepper, thinly sliced
  • ½ cup (125 mL) green olives, preferably Spanish
  • ¼ cup (60 mL) toasted sliced almonds
  • ¼ cup (60 mL) roughly chopped flat-leaf parsley
  • Chili flakes for serving

Look at all those vibrant colours!

DIRECTIONS:

  1. Preheat and Prep: Preheat your oven to 375°F (191°C). Season the chicken legs with salt and pepper according to your taste preferences.
  2. Sear the Chicken and Chorizo: In a large Dutch oven over medium-high heat, heat the olive oil. Sear the chicken legs in two batches until deeply golden on the skin side, approximately 5 to 6 minutes. Flip and cook for an additional 2 minutes. Transfer the seared chicken to a baking sheet.
  3. Cook Aromatics and Chorizo: Reduce the heat to medium and add the thinly sliced onion to the Dutch oven. Cook until soft and lightly golden, stirring often for about 3 to 4 minutes. Squeeze the chorizo meat from its casings into the pot. Cook, breaking up the meat into smaller pieces with a wooden spoon, until golden brown for about 3 minutes. Add the thinly sliced garlic and cook for another minute.
  4. Incorporate Flavours: Stir in the sweet paprika, tomato paste, 1 tsp of salt, and basmati rice. Ensure all ingredients are well incorporated, cooking for about 1 minute. Add the dry white wine and cook until most of the liquid has been absorbed, scraping up any brown bits from the bottom of the pot.
  5. Add Broth and Vegetables: Pour in the chicken broth, add the thinly sliced red pepper and green olives, stirring to combine. Increase the heat to high. Nestle the seared chicken pieces on top, along with any juices from the baking sheet. Once simmering, cover the pot with a lid and transfer it to the preheated oven.
  6. Bake to Perfection: Let the dish bake in the oven until the rice is fluffy and the chicken is cooked through, approximately 25 minutes.
  7. Final Touches: Once done, remove the pot from the oven. Carefully remove the lid and allow it to cool for 5 minutes. Sprinkle the dish with toasted sliced almonds and roughly chopped flat-leaf parsley for added flavor and visual appeal. Serve with chili flakes on the side for those who desire an extra kick.

RECIPE COURTESY OF LCBO