A simpler version of Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is every bit a satisfying and flavorful, one-pan-wonder!
I couldn’t quite get myself to call this recipe Arroz con Pollo. At it’s core, this Spanish chicken and rice recipe is Arroz Con Pollo, but more accurately, a simpler bare-bones version.
The flavors in this Spanish chicken and rice are still the biggest draw for me.
First, the chicken is covered in a simple spice rub that includes smoked paprika, garlic powder, and a hint of cayenne pepper. And before we do anything else, we brown the chicken in olive oil; because crispy chicken skin is a must! And who can resist the fuller, caramelized flavor?!
Then, of course, we add Chorizo sausage, which bestows a tangy, deeper, and slightly spicy flavor to the whole dish.
Onions, green peppers, tomatoes, broth and rice go into the same pan with the browned chicken and Chorizo. And that’s all the work it takes!
From here, everything cooks together for about an hour, until we have a perfectly savory one-pan Spanish chicken and rice.
Once cooked, leave the Spanish chicken and rice in the covered pan, undisturbed for 10 minutes or so. Rice needs time to rest, and allowing the time means that the starch will set and the moisture can evenly distribute so you don’t end up with a gluey mess.
What to serve with this Spanish chicken and rice?
Personally, I think this is meant to stand on its own–a bowl full of chicken and rice goodness! But it’s nice to add a little side salad to compliment the hearty bowl. Two of my favorites are this kidney bean and cilantro salad or this fattoush salad.
- 1½ cup medium grain rice, washed
- 4 bone-in, skin-on chicken thighs
- 4 skin-on chicken drumsticks
- Olive oil
- 12 oz bulk Chorizo sausage (no casings)
- 1 large green bell pepper, cored, chopped
- 1 medium red onion, peeled, chopped
- 2 garlic cloves, peeled, crushed
- 1 large ripe tomato, chopped
- 3 tbsp tomato paste
- 3 cups chicken broth
- 1 tbsp smoked paprika (not spicy)
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp cayenne pepper, more or less to your liking (optional)
- Place the rice in a deep bowl and cover with water. Soak for 10-15 minutes in water; drain.
- In a small bowl, mix the spices, salt and pepper, to make the spice rub.
- Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
- In a 5-quart braiser pan (or deep skillet with a cover), heat 1 tbsp olive oil. Add the chicken, and brown deeply on both sides over medium-high or high heat. Remove the chicken and set aside.
- In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers and continue to cook for another 5 minutes, stirring occasionally.
- Now add the onions, garlic, chopped tomato, tomato paste, and chicken broth. Add the browned chicken back to the pan. Bring to a boil; then lower the heat to medium and cover. Cook undisturbed for 25 minutes.
- Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the rice into the cooking liquid. Cook for 1-2 minutes uncovered. Now add the chicken back on top of the rice. Turn the heat to low, cover the pan and cook for another 20-25 minutes or until the rice is fully cooked.
- Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.
- Add a side salad like this kidney bean and cilantro salad or a green salad like fattoush. Enjoy!