One-Pot Chicken and Chorizo Paella-Style Rice
Paella-style rice cooked in one pan with browned chicken and chorizo, onion, red pepper, garlic, saffron and smoked paprika.
- 300 g Boneless, skinless chicken thighs
- 100 g Cooking chorizo ring
- 180 g Arborio or short-grain rice
- 1 medium Onion
- 1 large Red pepper
- 2 cloves Garlic cloves
- 1 tsp Smoked paprika
- 0.2 g Saffron threads
- 700 ml Chicken stock
- 100 g Frozen peas
- ½ whole Lemon
- 2 tbsp Olive oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Chop the chicken thighs into 3cm pieces. Dice the onion and red pepper. Slice the chorizo into rounds.
- Step 2
Heat the olive oil in a large, wide, heavy-bottomed pan or shallow casserole pot over medium heat.
- Step 3
Add the chorizo and cook for 3-4 minutes until the fat has rendered and it has slightly crisped. Remove the chorizo with a slotted spoon and set aside, leaving the fat in the pan.
- Step 4
Add the chicken to the pan and brown on all sides (about 5 minutes). Season lightly with salt and pepper.
- Step 5
Add the onion and red pepper to the pan and cook until softened, about 5 minutes.
- Step 6
Stir in the minced garlic, smoked paprika, and saffron threads. Cook for 1 minute until fragrant.
- Step 7
Add the rice and stir constantly for 2 minutes to toast the grains (this is crucial for texture).
- Step 8
Pour in the chicken stock. Bring to a simmer, scrape the bottom of the pan, then reduce the heat to low, cover tightly, and simmer for 15 minutes without stirring.
- Step 9
After 15 minutes, stir in the frozen peas and half of the reserved chorizo. Cover and cook for another 5 minutes until the liquid is absorbed and the rice is tender.
- Step 10
Remove from the heat, keep covered, and let it rest for 5 minutes.
- Step 11
Fluff gently with a fork. Serve immediately, topped with the remaining chorizo and a squeeze of fresh lemon juice.
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