Chorizo And Chicken Rice


Chorizo and Chicken Rice is an ideal dish for one. Cooking for one is different to cooking for a family or even two, this fits the bill in many ways. You can make it any quantity, you can even pre-prepare it to a degree. It is tasty, quick and nourishing to both body and spirit.

Chorizo is one of my ‘must have’ ingredients. If you have a Chorizo in the fridge, you always have a meal that will be tempt your taste buds. My daughter will tell you that it makes anything taste better. I don’t often buy the small cooking Chorizo as I prefer the flavour of the larger ones and can cut it to the size that I want, but you can use them if you want.

Chorizo and Chicken Rice lends itself to infinite variations. I use Chicken thighs as they have more flavour but you can make it with other meats though watch that they are relatively lean or you will end up with a dish swimming in fat. You can add more or different vegetables,you can also add chillies if you want it a little more spicy though I find a good Chorizo doesn’t really need that.

I often add more liquid, Chorizo and Rice than is called for in the basic recipe as the extra rice mix freezes well and can be turned into an instant and tasty stir fry to use up the weird collection of leftovers and veg that you often find lurking in the back of the fridge. You can use some white wine as part of the liquid, just reduce the stock by an equivalent amount.

If you want to do this as a cook ahead dish, go as far as cooking the chicken, making sure it is properly cooked through. When you are ready to finish it off, bring the liquid back to the boil and add the rice – it will be just as delicious if not more so, the chicken absorbs the flavours and will stay moist.

You can make this in any large pan with a lid but I prefer to use a specific ‘One Pot’ pan. I bought mine a while ago and it has been a worthwhile investment as it is very versatile. I use it for One Pots both on the Hob and in the Oven. It might seem a big pot to use for one person but the large surface area makes sure everything cooks through properly and cooks quickly so I am not hanging around waiting for a meal, dipping into the biscuit barrel because I am so hungry!



  • ½ Tbsp Olive Oil
  • 2 Chicken Thighs
  • 1 Medium Onion
  • 1 Pepper - Red or Orange
  • 1 Crushed Garlic Clove
  • 60 gms / 2 ozs Chorizo
  • 1 Tbsp Tomato Puree
  • 250 mls / 10 fl ozs Chicken stock
  • 100 gms / 4 ozs Basmati Rice
  • Salt and Pepper
  • Chopped Coriander to garnish


Step 1

Heat the oil in a large Saute Pan

Step 2

Brown the chicken pieces, then remove and drain on kitchen paper

Step 3

Whilst the Chicken is browning, chop the Onion, deseed and chop the Pepper, and slice the Chorizo

Step 4

Add the Onion and Pepper to the pan and cook over a gentle heat for a few minutes until softened

Step 5

Add the Garlic and Chorizo and cook for a further few minutes, being careful not to burn the Garlic.

Step 6

When the Chorizo has released some of it’s oil add the tomato puree and cook for another couple of minutes

Step 7

Put the drained Chicken back into the pan along with the stock, and a little salt and pepper

Step 8

Bring to the boil and cover, reduce the heat and simmer for about 30 mins

Step 9

Add the Rice and cook for about 15 mins until the Rice has absorbed most of the liquid, taste and adjust the seasoning

Step 10

Turn off the heat, make sure the lid is properly on the pan and leave for about 10 minutes to absorb any remaining liquid

Step 11

Add the Coriander stir through

Step 12



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