One pot Spanish chicken and chorizo with rice

Last Updated on 20 August 2026 by cooksimply

A rustic one-pan dinner of tender chicken, spicy chorizo, sweet peppers and paella rice, all cooked together in the oven. It’s a family favourite here, and about as easy as a proper Spanish-inspired meal gets.

To make this one-pot Spanish chicken and chorizo with rice, brown chicken pieces, fry off onion, garlic, chorizo and peppers with paprika, stir in paella rice and stock, then bake at 180°c for 45 to 50 minutes until the chicken is crisp and the rice has drunk up the stock. Finish with lemon and parsley.

I’ve had many paellas over the years, and while I love making them, an authentic Spanish paella isn’t quite what my kids would go for, as shellfish like mussels put them off. So this easy Spanish chicken and chorizo rice is my spin on the traditional, keeping all the smoky, garlicky flavour without the seafood. There’s something comforting about a dish that cooks slowly, filling the kitchen with rich, smoky aromas. This is one of my go-to recipes when I want maximum flavour with minimal fuss. It brings together tender chicken with crispy skin, spicy chorizo, sweet peppers and paella rice into one satisfying dish that always reminds me of a Spanish holiday. And best of all, you throw it in one pot and let the oven do most of the work.

Is this a real paella?

Honestly, no, and I won’t pretend otherwise. A true paella is cooked on the hob in a wide, shallow pan, isn’t stirred, and develops a prized crust of toasted rice on the bottom called the socarrat. This dish is oven-baked, stirred, and comes out with a softer, more risotto-like texture. Think of it as Spanish-inspired rather than the real Valencian thing. That’s not a downside, though. It’s easier, more forgiving, family-friendly, and you don’t need a special pan. If you want the genuine article one day, go for it, but for a busy weeknight or feeding a crowd, this is the one I reach for.

Why you’ll love this recipe

It’s a proper one-pot. Everything cooks in a single dish, so there’s minimal washing up. It’s hands-off. Once it’s in the oven, you’re free for 45 minutes while it does its thing. It’s a crowd-pleaser. Put the whole pot in the middle of the table and let everyone help themselves. It’s brilliant for entertaining. It freezes well. I often make a huge batch just so there are leftovers to freeze for another day.

Ingredients you’ll need

Here’s what goes into the pot, and why each bit matters.

• Chicken legs and/or thighs, skin on. Skin-on, bone-in pieces stay juicy and crisp up beautifully. Thighs and drumsticks both work.
• Spanish chorizo. The dry-cured, smoky kind, not raw Mexican chorizo. It releases that gorgeous crimson oil that flavours the whole dish.
• Peppers. Any colour. They add sweetness and body.
• Onion and garlic. The flavour base.
• Paprika and chilli flakes. Paprika brings the warm, smoky Spanish note. Add extra chilli if you like more heat.
• Paella rice. Short-grain rice is what gives the right texture. See below for substitutes.
• Chicken stock. The rice cooks in this, so use a good one.
• Olive oil, salt and pepper.
• Lemon and fresh parsley. To finish. Don’t skip these, as the squeeze of lemon lifts the whole dish.

How to make this chicken and chorizo rice

The hardest part is the prep, and even that’s just chopping. Get the onion, garlic, peppers and chorizo ready before you start, and the rest comes together quickly. Brown the chicken. Heat the olive oil in a large, shallow ovenproof pan (I use my cast iron shallow casserole). Brown the chicken pieces for a few minutes on each side until golden, then set them aside. This step builds flavour, so it’s worth it. Fry the base. In the same pan, fry the onions until softened, scraping up the tasty bits stuck to the bottom. Add the garlic, chorizo and peppers, and keep frying for several minutes until the chorizo releases its red, smoky oil. Add the spices. Stir in the paprika and chilli flakes. Coat the rice. Turn the heat to low and stir in the paella rice, making sure every grain gets coated in the flavoured oil. Add the stock, carefully. Turn off the heat and slowly pour in the chicken stock. Don’t add it all at once, because when you put the chicken back in, the level rises and can spill over. (I’ve made that mess more than once.) Hold a little back to top up during cooking if needed. Return the chicken and season. Nestle the chicken pieces back in, leaving the skin exposed so it crisps. Season with salt and pepper. Bake. Put the pan in a preheated oven at 180°c and bake for 45 to 50 minutes, until the chicken is crisp on top and the rice has absorbed the stock. It should be soft, a bit like a risotto. If the rice looks dry before it’s cooked, add a splash more stock. Finish. Squeeze lemon juice over the top and scatter with fresh parsley before serving.

Tips, variations and substitutions

• No paella rice? Risotto rice is a decent cheat, as it’s also a short-grain rice and gives a similar creamy texture. It’s not identical, but it works when you’re out of paella rice. Avoid long-grain or basmati, which won’t give the same result.
• Short on time? You can skip browning the chicken, add it straight to the stock and bake. You lose a little depth of flavour, but it still tastes great.
• Make it spicier. Add extra chilli flakes, or a chopped fresh chilli with the peppers.
• Add saffron. A pinch of saffron steeped in a little of the hot stock adds colour and that authentic Spanish aroma, if you want to make it a bit more special.
• Throw in extras. Olives, peas or chickpeas all work well stirred in. If you do want a nod to seafood, add a few raw prawns for the last 10 minutes of baking.
• Swap the protein. Chicken thighs are ideal, but the recipe is forgiving. Just keep the skin on for the crispiest result.

Serving suggestions

This is a complete meal in itself, but here’s what I like to serve alongside when I’m feeding a crowd.

• A simple green salad. Something crisp and lemony to cut through the richness.
• Crusty bread. Perfect for mopping up the juices at the bottom of the pot.
• Garlic aioli. A dollop on the side is lovely with the smoky chicken.
• A glass of Rioja. A red or rosé Rioja pairs beautifully if you’re making it for friends.

Can you freeze this?

Yes, and it’s one of the reasons I make big batches. A few things to keep in mind, since we’re dealing with cooked rice.

• Cool it quickly. Get leftovers into the fridge as soon as they’ve cooled, ideally within an hour or two. Cooked rice left at room temperature too long can harbour bacteria that cause food poisoning, so this matters.
• Freezing. Portion it into airtight containers and freeze for up to three months.
• Defrosting and reheating. Defrost thoroughly in the fridge, ideally overnight, then reheat until piping hot all the way through, whether in the microwave or oven. Only reheat once.
• Fridge storage. If you’re eating leftovers within a couple of days, keep them in an airtight container in the fridge and, again, reheat until piping hot.

Frequently asked questions

Is this a real paella? Not strictly. It’s oven-baked and stirred with a softer, risotto-like texture, whereas a true paella is cooked on the hob and left unstirred to form a crust. It’s best thought of as Spanish-inspired, and it’s a lot easier to make. Can I use a different rice? Paella rice gives the best texture, but risotto rice works as a substitute since both are short-grain. Avoid long-grain or basmati, which won’t absorb the stock the same way. Do I have to brown the chicken? No, but it’s worth it. Browning adds a lot of flavour. If you’re short on time you can skip it and bake everything together, and it’ll still be delicious. What chorizo should I use? Spanish dry-cured chorizo, the firm kind you slice or cube. It releases that smoky red oil as it cooks. Don’t use raw Mexican-style chorizo, which is a different product. Can I make it ahead? It’s best fresh, but it reheats well. Cool it quickly, refrigerate, and reheat until piping hot. The flavour actually deepens overnight. Can I freeze it? Yes, for up to three months in airtight containers. Cool it fast, defrost fully in the fridge, and reheat until piping hot. Only reheat once. Why is my rice still hard? It probably needed a little more liquid or time. Add a splash more hot stock and return it to the oven for a few minutes. Every oven and pan is slightly different.

More recipes you’ll love

• Slow cooker ham and pea soup – another comforting one-pot
• Beef curry in a slow cooker – Chinese style
• Slow cooker lamb shanks in gravy – rich and tender
• Amazing satay chicken with peanut sauce – a family favourite

Did you make this Spanish chicken and chorizo with rice?

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