Chicken Chorizo Rice

This was my attempt at “fishless paella” after I came back from a holiday in Calella, Spain. It turned out really well, but unfortunately we were so hungry we forgot to take a photo. I will cook this again and update with an image, meanwhile I have some photos from the holiday,  trying to catch the spirit. I hope you enjoy my recipe. I used Mark and Spensers’ wild and long grain rice mix and it was delicious!

chicken chorizo rice

Ingredients for 4 people:

  • 2 chicken tights
  • 2 chicken drumsticks
  • 1/2 chorizo
  • 6-8 rashes of smoked bacon
  • 1 onion
  • 3 garlic cloves
  • 500g long grain rice
  • 2 pints of chicken stock
  • few sprigs of thyme
  • 1 tsp smoked paprika
  • 1 cup of chopped tomatoes
  • 1 cup of peas
  • 2-3 tbsp olive oil
  • salt and pepper to taste
You will also need a paella pan, wok or other large non-stick pan.

Cooking Method:

First marinate the chicken in the smoked paprika, 1 crushed garlic clove and 1 tbsp of olive oil. Leave it to stant for at least 30 minutes. Meanwhile prepare everything else- chop the onion, crush the garlic, chop the bacon and the chorizo in separate bowls and wash and drain the rice. Rinse it until the water comes out clear.

Heat the olive oil in the pan, fry off the bacon and chorizo for 5 minutes or until golden. Add the chicken tights and the thyme sprigs and cook for further 5-10 minutes tossing everything around. Get the chicken brown on all sides. Next add the onion and garlic and cook for 2-3 minutes. Add the rice and cover it really well with everything, fry it for a couple of minutes and then add the chicken stock. Bring the dish up to a boil and simmer covered for about 15 minutes or until the chicken and the rice are cooked. Then add the peas and tomatoes and cook for further 5 minutes. Make sure you check the chicken is thoroughly cooked before you take the dish off the heat. Season with salt and pepper to taste and serve hot with salad.


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