Imagine a sizzling skillet filled with golden rice, succulent chicken, and spicy chorizo that transforms an ordinary meal into an extraordinary culinary adventure! This Spanish-inspired dish is not just a recipe, but a journey through vibrant flavors and traditional cooking techniques that will transport your taste buds straight to the heart of Spain. Whether you're a home cook looking to impress your family or a food enthusiast craving an authentic and hearty meal, this Rice with Chicken Chorizo recipe promises to be your new go-to comfort food that's both easy to prepare and incredibly delicious.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 cups rice
- 1 lb chicken thighs, diced
- 200g chorizo, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 4 cups chicken broth
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Dice the chicken thighs into bite-sized pieces, slice the chorizo, chop the onion, mince the garlic, and dice the bell pepper. Set them aside.
- In a large skillet or a paella pan, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced chicken thighs. Season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside.
- In the same skillet, add the sliced chorizo. Cook for about 3-4 minutes, allowing the chorizo to release its oils and become slightly crispy. This will enhance the flavor of the dish.
- Next, add the chopped onion and bell pepper to the skillet with the chorizo. Sauté for about 5 minutes, or until the onion becomes translucent and the bell pepper softens. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the paprika, mixing it well with the vegetables and chorizo. This will add a rich flavor to the dish.
- Add the rice to the skillet, stirring it into the mixture to coat the grains with the oils and flavors from the pan. Cook for about 1-2 minutes, allowing the rice to toast slightly.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 20 minutes. Do not lift the lid during this time, as the steam is necessary for cooking the rice evenly.
- After 20 minutes, check the rice for doneness. If the liquid has been absorbed and the rice is tender, stir in the cooked chicken. If the rice is still firm, cover and cook for an additional 5 minutes.
- Once the rice is fully cooked, remove the skillet from heat and let it sit, covered, for an additional 5 minutes. This allows the flavors to meld together.
- Fluff the rice with a fork before serving. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.
Tips
- Choose the Right Rice: Use medium-grain or short-grain rice for the most authentic texture and best absorption of flavors.
- Let the Chorizo Work Its Magic: Allow chorizo to release its oils slowly, which will infuse the entire dish with its rich, smoky flavor.
- Don't Stir Too Much: Once the rice is simmering, resist the temptation to constantly stir. This helps create a delicious crispy bottom layer called "socarrat" in traditional paella.
- Quality Matters: Use high-quality chorizo and fresh chicken thighs for the most robust flavor profile.
- Rest Your Dish: Always let the rice rest for 5 minutes after cooking to allow flavors to fully develop and distribute evenly.
- Customize Your Spice: Adjust paprika and pepper levels to match your heat preference.
- Fresh Herbs Make a Difference: A sprinkle of fresh parsley or cilantro before serving can elevate the entire dish's freshness and presentation.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 35g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 120mg
