One Pot Chicken and Chorizo

Name: One Pot Chicken and Chorizo
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: European, Mediterranean, Spanish
Ingredients: 6 Chicken Thighs boneless and skinless.; MARINADE; 3 tbsp Olive oil; 1 tsp Smoked Paprika; 1 tsp Garlic Granules; 1 tsp Cumin Powder; 1 tsp Onion Powder; 400g Rice, Washed and drained; 700ml Chicken Stock; 200g Chorizo sliced or chopped; 1 White medium onion chopped; 1 Red Bell Pepper chopped; 5 Garlic Cloves finely chopped.

8 steps

Prep:1hCook:20min

Marinated Chicken thighs with Chorizo cooked together on a bed of rice with garlic onion and red bell peppers in a chicken stock

Updated at: Wed, 30 Aug 2023 18:38:36 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories896.5 kcal (45%)

Total Fat33 g (47%)

Carbs94.3 g (36%)

Sugars5.4 g (6%)

Protein51.2 g (102%)

Sodium824.9 mg (41%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6Chicken Thighs

boneless and skinless

marinade

3 Tbspolive oil

1 tspsmoked paprika

1 tspgarlic granules

1 tspcumin powder

1 tsponion powder

400gRice

Washed and drained

700mlchicken stock

200gChorizo

sliced or chopped

1onion

White, medium, chopped

Instructions

Step 1

Add the chicken thighs into a ziplock bag or bowl, add in the marinade ingredients and coat the thighs in the marinade then all to marinate in a refrigerator for around an hour.

Step 2

After an hour remove from the refrigerator.

Step 3

Add the chorizo to a cold large sauté pan then heat, this allows the oils to be released from the chorizo. Cook for 3 minutes and then add the chicken thighs into the pan and cook for two minutes on each side or until they have browned.

Step 4

Once both sides are browned remove the chicken and chorizo from the pan but leave the oils. To the same pan add in the chopped onions and cook in the chorizo oil until they are softened, Next add in the garlic and cook for a further minute.

Step 5

Next, add in the chopped bell pepper and stir for a further 2 minutes.

Step 6

Add in the washed rice and stir for 2 minutes then add in the chicken stock, cover and cook for 5 minutes.

Step 7

Add the cooked chorizo back into the pan and stir in. Add the chicken thighs back into the pan reduce the heat and cover the pan with a lid and allow the rice to steam and cook for 10-15 minutes. Make sure the pan doesn’t dry out, and more hot water if required.

Step 8

Once the rice is cooked and all the liquid has been absorbed turn off the heat. Sprinkle some finely chopped parsley over the top and serve, lick you’re lips and enjoy.