Can I use chicken thighs instead of breasts?

Yes, chicken thighs provide extra juiciness and rich flavor, making a great alternative to breasts in this dish.

Is it possible to add more vegetables?

Absolutely. Diced zucchini, corn, or other veggies can be added during the sauté step to enhance texture and nutrition.

Use a lid to cover the skillet while simmering and avoid stirring too often. This helps the rice absorb the stock evenly.

Spanish cured chorizo adds smoky, spicy notes. Fresh chorizo can be used but will alter texture and cooking time.

Yes, but the best texture is achieved when served fresh. Leftovers reheat well and flavors often deepen overnight.

A vibrant, one-pan meal featuring tender chicken, smoky chorizo, and flavorful rice—perfect for a quick, affordable family dinner.

This recipe quickly became a favorite in my household for its rich flavors and minimal cleanup.

2 boneless, skinless chicken breasts: about 350 g, cut into bite size pieces
150 g cured Spanish chorizo: sliced
1 medium onion: finely chopped
1 red bell pepper: diced
2 cloves garlic: minced
150 g frozen peas: 1 cup
250 g long grain rice: 1 1/4 cups, rinsed
600 ml chicken stock: 2 1/2 cups
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp chili flakes: optional
Salt and black pepper: to taste
Fresh parsley: chopped
Lemon wedges

Step 1:: Heat olive oil in a large skillet over medium high heat. Add chicken pieces, season with salt and pepper, and cook for 3 4 minutes until lightly browned.
Step 2:: Add the sliced chorizo and cook for another 2 minutes until the chorizo releases its oils.
Step 3:: Stir in onion and red bell pepper sauté for 3 minutes until softened.
Step 4:: Add garlic, smoked paprika, oregano, and chili flakes if using cook for 1 minute until fragrant.
Step 5:: Pour in rice and stir well to coat grains with the spices and oil.
Step 6:: Add chicken stock, bring to a simmer, cover, and reduce heat to low. Cook for 15 minutes, stirring once or twice.
Step 7:: Stir in frozen peas, cover, and cook for another 3 minutes, until rice is tender and peas are heated through.
Step 8:: Remove from heat. Fluff rice with a fork. Garnish with chopped parsley and serve with lemon wedges.

Cooking this dish often brings our family together for casual weekend dinners filled with laughter and stories.

Pair with a crisp Spanish white wine or sparkling water with lemon for a refreshing complement to the meal.

Large deep skillet or sauté pan with lid, sharp knife, cutting board, measuring cups and spoons are essential for this recipe.

Contains no top 8 allergens but verify chorizo ingredients for potential allergens such as milk or soy if sensitive.

This skillet meal is the perfect balance of smoky and savory flavors, ready to enjoy in under 30 minutes.

→ Can I use chicken thighs instead of breasts?: Yes, chicken thighs provide extra juiciness and rich flavor, making a great alternative to breasts in this dish.
→ Is it possible to add more vegetables?: Absolutely. Diced zucchini, corn, or other veggies can be added during the sauté step to enhance texture and nutrition.
→ How do I ensure the rice cooks evenly?: Use a lid to cover the skillet while simmering and avoid stirring too often. This helps the rice absorb the stock evenly.
→ What type of chorizo works best here?: Spanish cured chorizo adds smoky, spicy notes. Fresh chorizo can be used but will alter texture and cooking time.
→ Can I prepare this in advance?: Yes, but the best texture is achieved when served fresh. Leftovers reheat well and flavors often deepen overnight.