Spanish Chicken Rice Sausage
Elevate your dinner table with this vibrant Spanish Chicken, Rice, and Sausage dish, a one-pan wonder bursting with bold Mediterranean flavors. Perfectly seared bone-in chicken thighs and smoky Spanish chorizo are nestled into a bed of fragrant, spice-infused rice, cooked with a medley of diced tomatoes, red bell peppers, and aromatic seasonings like smoked paprika, cumin, and oregano. Sweet pops of peas add a touch of freshness, while a final garnish of parsley and a squeeze of lemon provide a bright finish. This hearty, comforting dish is not only impressive but also convenient, combining simple ingredients into a satisfying, family-friendly meal that’s ready in under an hour. Whether for a weeknight dinner or a casual gathering, this Spanish-inspired recipe delivers rich flavors and a beautiful presentation in every bite.
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Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 200 grams Spanish chorizo sausage (sliced)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 1 large red bell pepper (diced)
- 3 cloves garlic cloves (minced)
- 2 tablespoons tomato paste
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1.5 cups long-grain rice
- 3 cups chicken stock
- 1 cup canned diced tomatoes
- 0.5 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons parsley (chopped, for garnish)
- 4 pieces lemon wedges (for serving)
Directions
Step 1
Heat 1 tablespoon of olive oil in a large, deep skillet or a heavy-bottomed pan over medium-high heat.
Step 2
Season chicken thighs with salt and ground black pepper, then place them in the skillet skin-side down. Sear for 5-7 minutes until the skin is golden brown and crisp. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside.
Step 3
In the same pan, add the sliced chorizo sausage and cook for 2-3 minutes, allowing it to release its oils. Remove and set aside with the chicken.
Step 4
Lower the heat to medium, add the remaining tablespoon of olive oil, and sauté the diced onion and red bell pepper for 4-5 minutes until softened.
Step 5
Stir in the minced garlic, tomato paste, smoked paprika, ground cumin, and dried oregano. Cook for another 1-2 minutes until fragrant.
Step 6
Add the uncooked rice to the pan, stirring to coat the grains in the spice mixture and allowing them to toast lightly—about 2 minutes.
Step 7
Pour in the chicken stock and canned diced tomatoes, stirring well to combine. Bring the mixture to a gentle simmer.
Step 8
Nestle the seared chicken thighs and cooked chorizo into the rice mixture, ensuring they are partially submerged. Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 25-30 minutes until the rice is tender and the chicken is cooked through.
Step 9
During the last 5 minutes of cooking, sprinkle the frozen peas over the top of the rice mixture and cover again to allow them to steam.
Step 10
Once cooked, remove the pan from the heat and let it rest, covered, for 5 minutes.
Step 11
Garnish with freshly chopped parsley and serve with lemon wedges on the side for added brightness.
Nutrition Facts
| Serving size | (3079.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3358.8 |
| Total Fat 206.6g | 0% |
| Saturated Fat 54.4g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 697.6mg | 0% |
| Sodium 6807.5mg | 0% |
| Total Carbohydrate 168.2g | 0% |
| Dietary Fiber 24.2g | 0% |
| Total Sugars 41.2g | |
| Protein 212.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 497.0mg | 0% |
| Iron 25.5mg | 0% |
| Potassium 4046.1mg | 0% |
Source of Calories