Chicken & chorizo rice pot

Name: Chicken & chorizo rice pot
Prep time: 13 min
Cook time: 23 min
Total time: 36 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 tblsp Oil; 1 whole Chicken; 1 Large Chopped Onion; 1 chopped Red Pepper; 3 Cloves Crushed Garlic; 225g Chorizo; 1 tblsp Tomato Puree; 1 tablespoon chopped Thyme; 150ml White Wine; 800ml Chicken Stock; 400g Rice; 2 tbs chopped Parsley

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Chicken recipe with Spanish flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 45 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 36 min total

1 tblsp Oil
1 whole Chicken
1 Large Chopped Onion
1 chopped Red Pepper
3 Cloves Crushed Garlic
225g Chorizo
1 tblsp Tomato Puree
1 tablespoon chopped Thyme
150ml White Wine
800ml Chicken Stock
400g Rice
2 tbs chopped Parsley

Step-by-step instructions

Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.
Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.

Why this works on a weeknight

Chicken & chorizo rice pot lands at about 36 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Rice & Grain Bowls collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Chicken & chorizo rice pot actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍚 Rice & Grain Bowls Chicken Spanish