spanishmedium

Chicken & chorizo rice pot

Name: Chicken & chorizo rice pot
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 1 tblsp Oil; 1 whole Chicken; 1 Large Chopped Onion; 1 chopped Red Pepper; 3 Cloves Crushed Garlic; 225 g Chorizo; 1 tblsp Tomato Puree; 1 tablespoon chopped Thyme; 150 ml White Wine; 800 ml Chicken Stock; 400 g Rice; 2 tbs chopped Parsley

A classic Spanish chicken from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

643

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Spanish Chicken in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/chicken-chorizo-rice-pot

Ingredients

1 tblspOil
1 wholeChicken
1 Large ChoppedOnion
1 choppedRed Pepper
3 Cloves CrushedGarlic
225 gChorizo
1 tblspTomato Puree
1 tablespoon choppedThyme
150 mlWhite Wine
800 mlChicken Stock
400 gRice
2 tbs choppedParsley

Instructions

01
Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.
02
Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
03
Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
04
Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.