Are you looking for a quick and delicious dinner that the whole family will love? This Chicken and Chorizo Rice is a one-pan meal that packs a punch of flavor and can be ready in just 20 minutes! With juicy chicken, spicy chorizo, and fluffy rice, it’s a perfect option for busy weeknights. Let’s make this tasty dish!
Method
Sauté the Onion and Chorizo
To start, I heat my large frying pan over medium heat and add a little oil. I let the oil warm up, then toss in the diced onion and chorizo. As they cook, I listen to the delightful sizzling sounds, which means my meal is on its way! I fry them together for about five minutes. The onions turn soft and translucent, while the chorizo begins to crisp up slightly, releasing its flavorful oils. This step is essential as it builds the base of flavor for my dish.
Add Garlic
Next, I add the crushed garlic to the pan. The aroma of garlic fills the air as I stir it in, frying for just 30 seconds. I have to be careful here not to let the garlic burn, as burnt garlic can taste bitter and ruin my dish. I keep an eye on it, ensuring it turns fragrant and golden.
Cook the Chicken
With the garlic fragrant, I then introduce the diced chicken breast to the pan. I sprinkle in the garlic granules and smoked paprika, which adds a lovely depth of flavor. I stir everything together, cooking until the chicken is nicely browned on all sides. This step is important because browning the chicken adds flavor and ensures it cooks evenly. I can tell it’s ready when the chicken pieces are golden and no longer pink in the center.
Incorporate Tomato Purée
Once the chicken has that nice golden color, I stir in the tomato purée. I make sure everything is well mixed, allowing the tomato purée to coat the chicken and chorizo. This addition not only enhances the flavor but also gives a beautiful color to the dish.
Add Rice and Stock
Now it’s time to add the uncooked rice to the pan. I give it a good stir for about a minute, allowing the rice to absorb all those delicious flavors from the chorizo and chicken mixture. After that, I pour in the chicken stock, bringing everything to a boil. The bubbling sound tells me that I’m on the right track! Once it starts to boil, I reduce the heat to low, cover the pan with a lid, and let it simmer for 15 to 20 minutes. I make sure to stir it occasionally during this time to prevent the rice from sticking to the bottom.
6. Finish and Serve
As the rice cooks, I can smell the wonderful aromas filling my kitchen. Once the rice is fluffy and fully cooked, I turn off the heat and sprinkle some freshly chopped parsley over the top for a touch of color and freshness. Finally, I scatter the reduced-fat cheese across the dish, letting it melt slightly before serving. This adds a creamy texture that perfectly complements the dish.
Chicken and Chorizo Rice
Equipment
- 1 Large frying pan or skillet with a lid
- 2 Wooden spoon or spatula
- 3 Measuring cups and spoons
- 4 Chopping board and knife
Ingredients
- 1 diced onion
- 2 tablespoons tomato puree
- 400 g diced chicken breast
- 140 g diced chorizo
- 500 ml chicken stock
- 260 g rice
- 3 crushed garlic cloves
- 1 tablespoon smoked paprika
- 1 tablespoon garlic granules
- 1 tablespoon onion granules
- 80 g reduced-fat grated cheese
- Fresh parsley for garnish
Instructions
- To start, I heat my large frying pan over medium heat and add a little oil. Once hot, I throw in the diced onion and chorizo. The sizzling sounds are music to my ears! I fry them for a few minutes until the onion becomes soft and the chorizo is slightly crispy. Next, I add the crushed garlic and fry for an additional 30 seconds, making sure not to let it burn.
- Once the garlic is fragrant, I add the diced chicken to the pan. I sprinkle in the garlic granules and smoked paprika, cooking until the chicken has a nice golden color all over. This step adds a wonderful flavor to the dish. After that, I stir in the tomato puree, ensuring everything is well mixed.
- Now, it’s time to add the uncooked rice! I give it a good stir for about a minute, letting it soak up all those tasty juices. Then, I pour in the chicken stock, bringing everything to a boil. Once it starts bubbling, I reduce the heat to low, cover the pan, and let it cook for 15 to 20 minutes. I make sure to stir it occasionally so the rice doesn’t stick to the bottom.
- Once the rice is fluffy and cooked through, I add some freshly chopped parsley for a pop of color and flavor. Finally, I sprinkle the reduced-fat cheese over the top, letting it melt slightly before serving.
Notes
- When frying the onion and chorizo, be careful not to burn the garlic as it can turn bitter.
- Make sure to stir the rice occasionally while it cooks to prevent sticking.
- If you prefer your rice a little softer, you can add a bit more stock during cooking.
Serving Suggestions
This Chicken and Chorizo Rice pairs wonderfully with a side of steamed broccoli for a nutritious boost. You can also serve it with a fresh green salad or some crusty bread to soak up all the delicious juices. For a little kick, try adding some sliced jalapeños or a drizzle of hot sauce!
Fun Fact
Did you know that chorizo is a type of sausage that originated in Spain? It adds a spicy and smoky flavor to dishes, making them even more delicious!
Conclusion
This Chicken and Chorizo Rice recipe is a fantastic way to create a hearty and flavorful meal in just one pan. It’s perfect for a family dinner or a gathering with friends. With its rich flavors and simple preparation, it’s bound to become a favorite in your kitchen. Enjoy your cooking adventure, and don’t forget to share this dish with your loved ones!