Dinner · Spanish

Chicken and Chorizo Rice Pot

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 17, 2026

This one-pot dinner brings together juicy chicken, smoky chorizo, and tender rice all cooked in the same dish. It is a hands-off meal that tastes like it took all day but comes together on a regular weeknight. Perfect for feeding the whole family with just one pot to wash.

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Chicken and Chorizo Rice Pot

Why you'll love this

  • Everything cooks in one pot, so cleanup is a breeze.
  • Smoky chorizo flavors the whole dish for a rich, satisfying dinner.
  • Feeds the family with simple, budget-friendly ingredients.
  • Mostly hands-off once it is simmering.

EveryDayMeal recipe

Chicken and Chorizo Rice Pot

Prep
15m
Cook
60m
Total
75m
Serves
4
Level
Easy

Ingredients

  • 1 tablespoon oil
  • 1 (about 3 to 4 pounds) whole chicken, cut into pieces
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, crushed
  • 8 ounces chorizo, sliced
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh thyme, chopped
  • 2/3 cup dry white wine
  • 3 1/3 cups chicken stock
  • 2 cups long-grain white rice
  • 2 tablespoons fresh parsley, chopped

Equipment

  • Large flameproof casserole or Dutch oven with tight-fitting lid
  • Cutting board
  • Sharp knife
  • Wooden spoon

Instructions

  1. Heat the oil in a large flameproof casserole or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until deeply golden, working in batches so you do not crowd the pan and steam the meat. Transfer the chicken to a plate and set aside.
  2. Lower the heat to medium and add the onion and bell pepper. Cook gently for about 10 minutes, stirring now and then, until they soften and turn sweet rather than sharp. Stir in the garlic and chorizo and cook for 2 minutes more, until the chorizo releases its smoky red oil into the pan.
  3. Stir in the tomato paste and cook for 1 minute, letting it darken slightly so it loses its raw edge and adds depth to the sauce.
  4. Return the chicken to the pot along with the thyme, white wine, and chicken stock. Bring to a boil, then cover with a tight-fitting lid, lower the heat, and simmer gently for 30 minutes so the chicken cooks through and flavors the broth.
  5. Stir in the rice, making sure it is submerged in the liquid. Cover and cook over low heat for about 15 minutes, until the rice is tender and has soaked up most of the liquid.
  6. Remove from the heat and let the pot rest, covered, for 10 minutes so the rice finishes absorbing any remaining liquid. Season to taste with salt and pepper, scatter with parsley, and serve warm.
  7. Serve straight from the pot at the table for an easy, satisfying dinner.

Tips from the kitchen

  • Brown the chicken in batches for the best color; crowding the pan makes it steam instead of sear.
  • Use a good smoky Spanish chorizo (the cured kind) for the deepest flavor and that signature red oil.
  • Do not stir the rice too much once it is in; let it cook undisturbed so it stays fluffy, not gummy.

Estimated nutrition per serving: 640 cal · 42g protein · 58g carbs · 26g fat

Make it your own

  • Swap the chicken pieces for bone-in thighs only if you want a quicker, more even cook.
  • Add a handful of frozen peas or a can of drained chickpeas with the rice for extra color and heartiness.
  • Use a pinch of smoked paprika and skip the wine (use extra stock) if you prefer to cook without alcohol.

Storing & make-ahead

Cool leftovers and refrigerate in an airtight container for up to 3 days. Reheat gently in a covered pan with a splash of stock or water to loosen the rice. This dish does not freeze well because the rice can turn mushy.

Good to know

Can I use chicken thighs instead of a whole chicken?
Absolutely. Bone-in, skin-on thighs work beautifully and stay juicy. Use about 3 to 4 pounds and brown them the same way.
What kind of rice works best?
Long-grain white rice is ideal since it holds its shape. Avoid instant rice, and note that brown rice will need more liquid and a longer cook time.
My rice is still firm, what happened?
It likely needs a few more minutes covered over low heat. Add a splash of hot stock if the pan looks dry and continue cooking until tender.
Can I make this ahead?
You can make it a few hours ahead and reheat gently, but it is best fresh so the rice stays fluffy. Add a little stock when reheating.

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