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One Pan Chicken and Chorizo Rice

10 Minutes + 30 minutes cooking



This One Pan Chicken and Chorizo Rice is a cozy and satisfying one pan meal that everyone loves. The tender chicken, smoky chorizo, and rice are cooked together with some vegetables in one pan. This dish is full of flavors and it’s definitely one of the recipes that you will cook over, and over again!

If you are looking for easy one pan chicken recipes or don’t know what to cook for dinner, try also this One Pan Lemon Chicken Gnocchi or One Pan Honey BBQ Chicken.



Adjust Servings
500 grams chicken breasts
200 grams jasmine rice
1 tablespoon neutral oil
1 white onion
5 garlic cloves
1 red bell pepper
4 large tomatoes
150 grams chorizo - sliced
1 tablespoon tomato purée
2 teaspoons smoked paprika
1 teaspoon rice vinegar
1/2 teaspoon ground black pepper
700 ml chicken stock
fresh parsley and lime to finish
Nutritional Information
576 Calories
21 g Fat
35 g Protein
61 g Carbs
10 g Sugars


Onion First
Start by heating your pan over medium heat. Add the finely chopped onions, sautéing them until they're translucent and tender. With the onions softened, add the minced garlic and slices of chorizo. Sauté until the chorizo starts to release its rich, smoky oil, enveloping the garlic and onion in its robust aroma.
Now, cut the chicken breast into similar sized pieces and add them to the pan. Brown them well, ensuring they soak up the flavorful oils and seasonings. As the chicken cooks, sprinkle in the smoked paprika, salt, and ground black pepper. Stir well to ensure every piece is seasoned perfectly.
Mark as complete
Time for The Chicken
Blend in the tomato purée, sliced red bell pepper and chopped tomatoes, letting their juices intermingle with the meat. Gently fold in the jasmine rice, ensuring it gets a good coating from all the flavors present.
Pour over the chicken stock, stirring once more. Reduce the heat to low, cover your pan, and let the the rice cook to perfection (it takes about 20 minutes). Once the rice is tender and the chicken succulent, remove from heat. Garnish generously with freshly chopped parsley. Serve straight from the pan, accompanied by lime wedges.
Mark as complete
Chorizo will release its oil best when not overcrowded. If you're using a smaller pan, consider sautéing the chorizo in batches to fully release its flavors.
Always rinse your jasmine rice in cold water until the water runs clear. This helps remove excess starch, preventing a sticky outcome.
Consider adding green peas, diced zucchini, or even a handful of spinach for extra nutrients and a splash of color.
Before storing any leftovers, always allow your one-pan dish to come to room temperature. Transfer the chicken and chorizo rice into an airtight container. It should keep well in the fridge for up to 3 days.
This dish freezes well. Store in portion-sized freezer bags or containers for up to a month.
When reheating, it's best to add a splash of water or chicken stock to the dish to rehydrate the rice.

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