Chicken, Chorizo & Garlic Rice

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Just yummy! Great flavour, all in one pot and suitable for the whole family. I LOVE this recipe!

Course Dinner, One Pot

Keyword Chicken, Egg Free, Gluten Free, Nut Free, Pork

Allergen Egg-free, Gluten Free, Nut-free

Protein Chicken, Pork

Category Budget-Friendly, High Protein

Member Free

Cost Tier Budget-Friendly

Prep Time 5

Cook Time 32

Total Time 37

Servings

Calories 750

Ingredients

4 chicken thighs skin on & bone in
4 chicken drumsticks
4 tbsp extra virgin olive oil
1 brown onion finely diced
3 cloves garlic finely chopped
1 chorizo diced
1 tbsp butter
2 cups white rice medium grain, soaked in cold water for 15 minutes, drained
3 tbsp tomato paste
4 cups chicken stock
0.5 cup parsley leaves finely chopped
1 lemon juice squeezed
sea salt & cracked black pepper
1 tbsp paprika smoked
1 tsp garlic powder
1 tsp sea salt
1 tsp italian herbs dried

Instructions

Pat the chicken pieces dry with paper towel. Place in a large bowl with the spice rub ingredients and combine well.
Place a large shallow casserole pot over high heat. Add 3 tablespoons of the olive oil and fry off the chicken pieces, in batches, for about 3–4 minutes on each side (until really crispy and golden). Remove and set aside.
4 tbsp extra virgin olive oil, 4 chicken thighs, 4 chicken drumsticks
To the same pan, add the remaining olive oil and fry off the onion and garlic for 2–3 minutes, stirring so it doesn’t burn. Add the chorizo pieces and cook, stirring, for 3 minutes (until they release oil and start to crisp up). Stir through the butter, then add the soaked rice and tomato paste and combine well.
4 tbsp extra virgin olive oil, 1 brown onion, 3 cloves garlic, 1 chorizo, 3 tbsp tomato paste, 2 cups white rice
Pour in the chicken stock and bring to the boil. Turn the heat down to a very low simmer. Add the chicken pieces back to the pan, sitting them on top of the rice and trying to not let the crispy skin sink into the liquid.
4 chicken thighs, 4 chicken drumsticks, 4 cups chicken stock
Place the lid on the pot and simmer on low for 15–20 minutes. Take off the heat and scatter with the chopped parsley. Squeeze over the lemon juice and season really well. Serve immediately.
0.5 cup parsley leaves, 1 lemon

Notes

Check the dish after 15 minutes, as the rice may be ready at this point and you don’t want to overcook it. The rice will continue to cook for the next few minutes, so if there is a little liquid in the pot still, it's okay.