Skip to content

Chicken and Chorizo Rice All-In-One-Pan-Meal

Video Title: Chicken and Chorizo Rice All-In-One-Pan-Meal
Video Duration: 2:39
Lying somewhere between Cuban Arroz con Pollo and Spanish Paella this dish is an all-in-one-pan meal, simmering chicken, vegetables and rice in a delicious fragrant sofrito with saffron, white wine and chicken stock. Sofrito is a seasoned tomato-based sauce used as a foundation in Caribbean, Latin American, and Spanish cooking.
Serves: 4
Prep Time: 45 min
Cook Time: 30 min

Ingredients

Chicken

8 chicken thighs, or 1 whole chicken cut into 8 pieces

Chicken Rub

1 ½ tsp dry thyme
1 ½ tsp toasted ground cumin
½-¾ tsp smoked chipotle powder
½ tsp salt
½ tsp ground pepper

Sofrito

1 tbsp extra virgin olive oil
1 tbsp butter
1 medium sweet onion, diced ¼ inch pieces
1 red pepper, diced into ¼ inch pieces
¼ cup garlic, minced
½ cup mild chorizo, diced ¼ inch dice
1 medium beefsteak tomato, ¼ inch dice
⅛ tsp saffron
¼ tsp ground cloves
salt and pepper to taste

Rice

1 cup rice
2 cups chicken stock
¼ cup white wine
1 bunch fresh cilantro, minced and divided

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Mix the chicken rub spices together in a small bowl.

  2. Season the chicken pieces on both sides with the chicken rub. Make sure the pieces are well coated, using all the rub.

  3. Cover and place in the fridge while preparing other ingredients.

  4. Dice the onion, red pepper, chorizo, tomato, keeping them in separate bowls.

  5. Mince the garlic and the cilantro.

  6. Heat oil and butter in a large shallow pan over medium high heat.

  7. Cook chicken pieces, skin side down, until browned, approximately 5 minutes.

  8. Flip chicken over and cook the bottom of the pieces until golden.

  9. Using tongs, transfer the chicken to a plate and set aside.

  10. Add the onion, garlic, and red pepper to the hot pan. Lower heat to medium so the vegetables do not burn.

  11. Add the saffron. Cook until onions begin to sweat and become translucent, about 10 minutes.

  12. Add the chorizo to the pan and cook until the chorizo begins to colour.

  13. Add the tomato and cook the sofrito until the juices have evaporated. The sofrito can take up to 30 minutes in total to cook out.

  14. Add the ground cloves and stir well.

  15. Season to taste with salt and pepper.

  16. Stir in 1 cup of rice. Coat the rice very well with the sofrito and allow the rice and sofrito to cook for a couple of minutes.

  17. Add the wine, stock and half of the cilantro. Stir well.

  18. Place the browned chicken on top of the rice mixture.

  19. Lower the heat to a simmer.

  20. Cover the pan with a lid and cook for approximately 25 minutes until chicken is cooked through (when the internal temperature reaches 165°F (74°C) and rice is done.

  21. Turn off heat and remove the pan from the heat.

  22. Allow the dish to sit for 10 minutes with the lid on.

  23. Remove lid and sprinkle with remaining cilantro. Serve and enjoy!

Nutrition Info

Per 376 g serving Amount
Calories600
Protein31 g
Fat34 g
Saturated Fat10 g
Carbohydrate39 g
Fibre2 g
Sugar6 g
Cholesterol145 mg
Sodium670 mg
Per 376 g serving % Daily Value
Potassium650
Calcium50
Iron4