One pot Spanish chicken and chorizo rice

Last Updated on 21 May 2025 by cooksimply

I’ve had many paellas over the years. And, while I do like to make them, an authentic Spanish paella isn’t what my kids would necessarily want – shellfish like mussels put them off. However, this easy Spanish chicken and chorizo rice is an easy spin on the traditional. 

There’s something comforting about a dish that cooks slowly, filling your kitchen with rich, smoky aromas. This is one of my go-to recipes when I want maximum flavour with minimal fuss. This rustic one-pan meal brings together tender chicken with crispy skin, spicy chorizo, sweet peppers, and paella rice into a satisfying dish that always reminds me of a Spanish holiday. And best of all, you can throw it all in one pot and let the oven do most of the hard work.

My favourite Spanish chicken and chorizo rice dish

This Spanish chicken and chorizo rice recipe is a real family favourite. I often make huge batches and we often have leftovers, so it’s perfect for freezing. It’s so simple, but such a hearty, flavoursome dish that it’s also perfect for entertaining friends, just put the whole pot in the middle of the table and let everyone help themselves.

How to make this chicken and chorizo rice

The hardest part of this Spanish chicken is the prep. It’s just a case of chopping up all the ingredients – the onion, garlic, peppers and chorizo, ready to throw into a shallow ovenproof pot. I like to use my cast iron shallow casserole. But you could also use a deeper casserole pot, or even transfer all of the ingredients to a large baking tray or dish. Then, heat the oil, and brown the chicken pieces. Put the chicken to one side, and then fry the onions until softened. Add the garlic, chorizo, then the peppers. The chorizo will start cooking nicely and releasing its gorgeous crimson oil. At this point, you can then add the spices – the paprika and the chilli flakes [extra if you want it spicier].

This is a favourite family dish – you have to make this Spanish chicken with chorizo

Then add the paella rice, making sure to coat all the grains with the mixture. Turn the heat off, and then add the chicken stock. At this point, you may not need to add all of it, as once you add the chicken pieces back, the level of the liquid will rise significantly and may spill over! I’ve done this a few times – and had to clean up a big mess!

To finish off this Spanish chicken and chorizo paella, season, then put the pot in a preheated oven at 180°c, and cook for 45 minutes to 50 minutes until the chicken is crispy on the outside and the rice has taken in all the stock. Squeeze lemon juice over the top and garnish with fresh parsley before serving.

Other notes for this Spanish chicken recipe

• 1. You can use both chicken legs, thighs or drumsticks for this dish – it does work best with skin on.
  2. If you’re counting the minutes, you can skip browning the chicken, add the chicken to the stock and place it straight in the oven. Browning the chicken releases lots of flavour that adds to the dish, but isn’t necessary if you’re short on time. 
  3. Don’t have paella rice? Okay, when I’ve run out and don’t have time to get to the shops, I have used risotto rice as a cheat – it’s not quite the same, but it works! 
  4. I mentioned above that I quite often freeze leftovers. Put servings into suitable airtight containers and you can freeze them for up to three months. Make sure to defrost thoroughly before heating up in a microwave.

Spanish chicken and chorizo with paella rice

5 from 11 votes

This is one of my family's favourite one-pot dinners. Full of flavour, and really filling – you have to try this Spanish chicken recipe

Servings 6

Prep Time 15 minutes mins

Cook Time 50 minutes mins

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 kg of chicken legs and/or thighs with skin
• 225 g of Spanish chorizo diced into cubes
• 2 peppers any colour sliced
• 3 cloves of garlic finely chopped
• 1 onion finely chopped
• 1 tsp of paprika
• 1 tsp of crushed chilli flakes
• 2 tbsp olive oil
• 300 g paella rice
• 850 ml of chicken stock
• salt and pepper
• 1 lemon
• Small handful of fresh parsley chopped

Instructions

 

• Preheat the oven to 180c.
• Heat the olive oil in a large shallow bottomed pan. Add the chicken pieces and brown for a few minutes on each side.
• Once the chicken is a lovely golden colour, put it to one side. In the same pan, add the onions.
• Fry for a few minutes and scrape off all the bits that have stuck to the bottom of the pan. Then add the garlic, chorizo and peppers. Continue frying for several minutes, as the chorizo begins to release its gorgeous red flavoured oil.
  
• Add the paprika and the chilli flakes and stir through.
• Turn the heat to low, and then add the rice. Make sure to stir the rice and combine it with all the ingredients, so it gets a lovely coating of all the flavours in the pan.
  
• Then slowly add the chicken stock. Be careful not to fill the pan up too much at this point with the stock, as you still have to add the chicken back in the pan which will make the liquid rise.
  
• Add all the chicken pieces back into the pan, and if the stock is right up to the edges, you may not need all of the rest until later while the Spanish chicken is cooking in the oven.
  
• Season the chicken with salt and pepper.
• Carefully place the pan in the oven, and bake for around 45-50 minutes until the chicken is crispy on the top, and the rice has cooked. It should have a consistency much like a risotto. If you think the rice may need more liquid during cooking time, you can always add a bit more of the stock.
• Before serving squeeze lemon juice over the top and sprinkle with fresh parsley.

Nutrition

Calories: 477kcal

Calories: 477kcal

Course: Dinner, Lunch, Main Course

Cuisine: Spanish

Did you make this recipe?

Please let me know if you made this Spanish chorizo and chicken traybake. Leave a comment below and tag @cooksimplyathome on Instagram. You can find other easy meal ideas here.