Spanish-style chicken and rice one-pot
Serves: 4-6
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Spanish-style chicken and rice one-pot
This recipe is easy to adapt with your favourite ingredients – toss in some plump prawns for that classic paella feel, or add some garden peas for a pop of colour.
Serves: 4-6
Prep time: 30 minsTotal time: 
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Nutritional information (serving)
Calories
669Kcal
Fat
27gr
Saturates
7gr
Carbs
56gr
Sugars
8gr
Fibre
5gr
Protein
51gr
Salt
2.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp olive oil
- 1 x 1kg pack skin-on bone-in chicken thighs (about 6-8)
- 1⁄2 x 190g pack mini cooking chorizo, halved
- 1 red and 1 yellow or orange pepper, deseeded and roughly chopped
- 1 large or 2 medium onions, thickly sliced
- 3 garlic cloves, crushed
- 200g long grain rice
- 500ml hot chicken stock (made using 1 stock cube)
- 75g pitted olives (any kind)
- 1 lemon, quartered
- flat-leaf parsley, roughly chopped, to serve
Step by step
- Heat the oil in a large wide pan or casserole. Pat the chicken thighs dry and season well, then brown over a medium heat for 15-20 minutes, turning occasionally, until they are deeply golden and half-cooked through; you may need to drain off some of the fat to allow them to brown properly. Preheat the oven to 180°C, fan 160°C, gas 4.
- Remove the chicken thighs to a plate then add the chorizo to the pan and fry for 1 minute, until starting to colour. Add the peppers, onion and garlic, and cook for about 3 minutes, stirring occasionally.
- Mix the rice in with the veg and chorizo, stirring to coat well, then pour in the hot stock and add some seasoning. Return the chicken to the pan, pushing it down into the liquid (but leaving the crispy skin exposed). Scatter in the olives and tuck in the lemon quarters, then cover the pan with a lid, or if you don’t have one that fits, cover the pan tightly with foil and then use an ovenproof lid or upturned baking sheet to weight this down. Transfer to the oven and cook for 25-30 minutes until the rice is tender.
- Remove the lid and/or foil, increase the oven temperature to 220°C, fan 200°C, gas 7, and cook uncovered for 10 minutes to crisp up the chicken skin. Scatter with fresh parsley to serve.
