Chicken & Chorizo One Pan Rice
By: Andrew | Category: Tea | Tags: Easy, Chicken, High Protein, Family Meal, Batch Cook, Chorizo, One Pan, Dinner, Rice, Cheesy, Basmati Rice, Hearty, Weekday Meal
Servings: 4 | Cook Time: 35 Mins
Added: 1 May 2025
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Ingredients:
Toggle tbsp/tsp- 1 medium onion, diced
- 200g chorizo, diced
- 3 garlic cloves, crushed (or 1 teaspoon garlic paste)
- 500g chicken breast, diced
- 1 tablespoon tomato purée
- 1 teaspoon garlic granules
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion granules (optional)
- 260g basmati rice (uncooked)
- 520ml hot chicken stock
- 80g grated cheese
- Fresh or dried parsley
Instructions:
- Dice 1 onion and 200g chorizo. In a large non-stick pan, add both and fry on medium heat for around 5 minutes until the onion softens and the chorizo releases its oils.
- Add 3 crushed garlic cloves (or 1 tsp garlic paste) and fry for 30 seconds, stirring constantly to avoid burning.
- Add 500g diced chicken breast to the pan along with 1 tsp garlic granules, 1 tsp smoked paprika, and ½ tsp onion granules. Stir well and cook for 5–7 minutes until the chicken is browned on all sides.
- Stir in 1 tablespoon tomato purée and cook for 1 more minute to deepen the flavour.
- Add 260g basmati rice (uncooked) directly into the pan and stir well so the rice is fully coated in the flavours.
- Pour in 520ml hot chicken stock, stir again, and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pan with a lid, and simmer for 15–20 minutes, stirring once or twice during cooking to prevent sticking.
- Once the rice is cooked and the liquid absorbed, stir through a little fresh or dried parsley if you like. Then sprinkle over 80g grated cheese, put the lid back on and allow the cheese to melt.
- Serve hot with a side of steamed broccoli or your favourite veg and/or naan bread.
Notes
Make sure your stock ratio is 2:1 (double the amount of water to rice) for perfect basmati texture.
You can use chicken thigh for a richer flavour, but chicken breast keeps it leaner.
Stirring once or twice prevents the rice sticking to the bottom.
Letting the cheese melt into the hot rice at the end makes it creamy and satisfying.
Perfect one-pan dish. Minimal washing up!