Delicious Chorizo and Chicken Spanish Rice is the perfect weeknight dinner. Packed with flavour and veggies, this is a great meal to fill the family up. Made in a frypan on the stove, this yummy dinner is perfect for serving family-style at the table. The chorizo gives such a great flavour and works well to make this dish taste amazing. Ready in under an hour, get ready for a dinner the whole family loves! Just like a paella, but for kids.
Why you're going to love this recipe
You don't need to follow the recipe completely as long as the quantities are right. You want to make sure it's a tight fit in the pan, as you want it to kind of crust over at the sides as cooking- it adds a lot to the texture.
I guess this is a paella. I think. Or actually it isn't, because it doesn't follow all the rules. I think I'll just stick with chorizo and chicken rice and avoid getting into trouble! But it does taste very good and does have Spanish influences. It's basically a paella for kids. So that should be enough to get you to try this.
- rice is the perfect family dinner
- flavours of spain
- chicken and chorizo is a great flavour combo
- packed with loads of veggies to make this an all in one dinner
- kids love the colour and flavour
- leftovers are great the next day
What goes into the recipe
don't forget to scroll to the recipe card for ingredient amounts and full method
- saffron and paprika- the flavour profile of this whole recipe depends on these two herbs and spices. Why? Because saffron helps to give the rice colour and flavour, abnd the smoked paprika makes this taste like it was cooked in a paella pan over a fire!
- chorizo- these sausage are firmer and more delicious than other sausages in my opinion. You will only need two for this recipe, so if you are buying them from the butcher you're set, but if you are getting them from the supermarket, then you'll have leftovers- and they are awesome on rolls for lunch, but be warned they may have a little kick to them, but that's part of their yumminess.
- chicken breast- I just used one chicken breast for this recipe. You could also use leftover chicken you've already cooked, or chicken from a bbq chicken.
- veggies- onion, tomatoes, peas, cauliflower and two types of capsicum (pepper). You cans wap the veggies out if there are others you prefer, but you really want to maintain the amounts. I have made this recipe with diced zucchini, and I have also swapped fresh tomatoes for the tinned tomatoes.
How to make this recipe
- Slice the chicken into strips. (Image 1)
- Dice the onion. (Image 2)
- Slice the chorizo into rounds. (Image 3)
- Dice the capsicums (Image 4).
- Floret the cauliflower. (Image 5)
- Warm the chicken stock and saffron in a saucepan on the stove.
- Heat the olive oil in a frypan and fry the chicken breast until golden . Remove from the pan (Image 7)
- Add the cauliflower and capsicum to the pan. (image 9)
- Add the rice and coat in the oils in the pan. (image 10)
- Add the diced tomatoes and stir. (image 11)
- Add the paprika. (image 12)
- Add the stock, and allow to absorb. Add the next cup, continue until only one cup is left. (image 13)
- Add the peas into the pot. (image 15)
- And put the chicken back in (Image 14)
- Add the final cup of stock and cook until all absorbed. The rice should be cooked through. If it isn't add half a cup of water and allow to absorb. (Image 16)
Expert tips and FAQs
No, it isn't although it has many of the flavours of paella, it isn't a traditional paella. It tastes great though and is very family friendly. If you want a more traditional paella, look for one with seafood in it like this one from Recipe Tin Eats.
Of course! In fact s long as you retain the same volume of veggies you can pretty much use whatever you want!
For simplicity I've used arborio rice in this Spanish rice. Canaroli rice also works well, as does the more difficult to find- bomba rice. With arborio available at most supermarkets it's the simplest choice.
Yes, you can, although it may lose some texture in freezing and defrosting. But it is still yummy. It's also perfect for turning into arancini or croquetas.
More delicious dinner ideas
Family dinners don't have to be stressful! Try these ideas, and also check out the dinner section of the blog for more ideas.
Why don't you subscribe to my newsletter, or follow along on Facebook and Instagram? If you make something from the blog please tag @kidgredients on instagram- it really makes my day to see what you've been making!
Chorizo and Chicken Spanish Rice
Ingredients
- 1 chicken breast chopped into 4cm slithers. (or 2 cooked thighs, cooked breast etc)
- 2 chorizo sausages sliced into slices 1 cm thick
- 1 diced onion
- 4 cups of chicken stock
- 3 strands saffron
- 1 teaspoon smoked paprika
- ½ red capsicum diced
- ½ yellow capsicum diced
- 2 cups cauliflower chopped
- 400 grams arborio rice
- ¾ cup frozen peas
- 400 grams diced tomatoes can be from a tin or fresh
- olive oil
Instructions
- Put the saffron in a saucepan with the chicken stock. Bring to the boil, then turn to a simmer. After 10 minutes it is ready to use, but keep it on low heat whilst cooking.
- In a large frypan (or paella pan) heat the olive oil over medium heat.
- If you are using uncooked chicken, cook the strips until golden and remove from the pan.
- Add the chorizo and onion, fry until the onion is soft and the chorizo is golden.
- Add the capiscums, tomatoes, cauliflower, rice and the paprika. Stir for 1 minute to coat.
- Add a cup of the stock and stir. Allow to absorb.
- Continue for the next two cups.
- Add the frozen peas and the final cup of stock. Add the chicken to the pan.
- Continue stirring until absorbed. If the rice is not completely cooked, add ½ cup water and stir until absorbed. Add another ½ cup of water if necessary.
Notes
Recipe video
Nutrition
This post was originally written in 2016, updated in 2018, and fully republished on 1/11/2021 with new photos, video and process shots and a comprehensive FAQ.
Fiona says
When I do this I use 2 chicken thighs cut into quite big pieces and cook them with the chorizo and onion. Works well. I always prefer chicken thighs to breasts. It is a great recipe and the leftover are lovely the next day.
If I remember I defrost raw jumbo prawns the night before and add them with the peas.
Kylie says
Yum! I love prawns in this too! This is a recipe I originally made with seafood for another blog, and changed for here! I'm so glad your family enjoys it!
michaela says
I have made this and the whole family loved it. Great recipe
michaela says
A silly question is chorizo spicy my youngest doesn't like spicy food? Looks yummy
Kylie says
Hi Michaela,
we go for one that is labelled as "mild" at our local supermarket.