chicken and chorizo

Full of flavour, this Spanish-style rice with chicken and chorizo is a one-pot wonder.

Spanish-style rice with chicken and chorizo

vegetable oil

chorizo sausage, halved lengthways, thinly sliced

red onions,

red capsicum, thinly sliced

chicken stir-fry strips

long grain brown rice

(125 milliliters) dry white wine

sweet paprika

cherry tomatoes

chicken stock

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981817189001&=domain=del

5348771529001-5981817189001

This easy chicken and chorizo paella is bursting with Spanish inspired flavours. It takes 30 minutes to make and is a budget alternative to the classic.

Chicken and Chorizo Paella

onion, finely diced ((£0.65/3)=(£0.22))

garlic, minced ((£0.69/3)=(£0.23))

110 g (½ pack) Spanish chorizo skinned

300 g short grain paella rice ((£1.40))

400 g 1 tin chopped tomatoes ((£0.28))

650 g boneless, skinless chicken thighs,

peppers

lemon, juiced + wedges to serve ((£0.40))

olive oil

paprika

turmeric

Add the diced onion and olive oil into a large/deep non-stick frying pan on a low/medium heat. Season with salt and saute for around 3 minutes, until softened.

Next, add the chorizo into the pan and fry for a couple of minutes, adding the garlic in after the fat starts to render from the chorizo.

Add the rice, paprika, turmeric, another pinch of salt and pepper and continue to gently fry for a couple of minutes. This will toast the rice slightly and bloom the spices.

Next, pour the chopped tomatoes, chicken thighs and stock into the pan. Stir to incorporate everything and reduce the heat to a low simmer. Cover with a lid for 20 minutes.

After this, stir the peppers and peas into the pan and pop the lid back on to cook for another 5 minutes.

At this point, everything will be cooked! Finish by squeezing the juice of half a lemon (or a whole depending on preference) into the pan and seasoning with salt if necessary. Enjoy!

Easy Spanish Chicken thighs with chorizo and wine is a delicious meal that uses healthy ingredients found in the Mediterranean diet. The rich smoky sauce and chicken thighs combined with a red wine-infused sauce and delicious chunks of cooked chorizo. Add some fresh or chili flakes to give a little more heat. This recipe is easy to make, can be made in one pot, and comes together with little effort in under 45 minutes making it an ideal midweek dinner option.

Easy Spanish chicken thighs with chorizo and wine

extra virgin olive oil

chicken thighs

onion (diced fine)

garlic

3½ fl oz (100 milliliters red wine)

oz tomatoes (tinned or fresh)

oz beans butter

black and green olives (seeds removed)

tomato purée

rosemary

½ teaspoon dried chili flakes (optional

smoked paprika

chicken stock (premade

parsley (garnish)

lemon (garnish)

Salt and pepper (seasoning)

Season chicken with paprika and oil

Add the olive oil and chicken thighs to a pan and add half of the smoked paprika plus some salt and pepper for seasoning.

transfer seasoned chicken to a plate

Rub all ingredients together then transfer chicken thighs to a plate.

Heat oil and brown chicken

Heat the pan on high heat and lightly brown the chicken thighs on all sides in batches to prevent crowding the pan. This should take around 8-10 minutes (2 batches). Once the chicken thighs are browned, transfer them to a plate for use later.

Step 1 - Season and sear chicken thighs

sautee onion and garlic until golden

In the same pan, add the onion and garlic, and saute for 3-4 minutes. If the pan is dry, add a splash or two of chicken stock.

add chorizo pieces

Add the chorizo pieces and fry for another 2-3 minutes or until the chorizo releases some of the red oil.

add paprika, rosemary, and tinned tomatoes. Simmer and add red wine.

Add the remaining paprika, chopped rosemary, and the tinned tomatoes and tomato puree. Simmer for 2-3 minutes, then add the red wine and continue to simmer for another 3 minutes. Add more chicken stock if the sauce is drying out.

Add broad beans and a little chicken stock as required.

Add the broad beans and mix through. Season to taste with salt and pepper and bring to a boil. Add a splash of chicken stock if the sauce is looking too thick or dry.

Step 2 - Fry veg and build sauce

add chicken pieces to the sauce. Cook for 10-12 minutes.

Reduce heat to medium and return the browned chicken pieces to the pan and cover with sauce. Add chili flakes on top (for some spice). Cover and simmer for 10-12 minutes or until the chicken is tender.

Step 3 - Add chicken thighs to sauce

Add olives as garnish

Right before serving add the black and green olives and mix through. Remove the pan from the heat and allow to cool for 2-3 minutes before serving.

garnish with fresh parsley and lemon juice.

Garnish with some freshly chopped parsley and a generous squeeze of lemon and serve.

Step 4 - Garnish and serve

Amazing flavour. I added one chopped long red chilli and a red capsicum with the onion, and 200g of chorizo diced, and sweated down some spinach in the pan towards the end. Adding chicken stock as needed throughout (as per instructions) to keep the sauce to a consistent thickness is a good idea (don't chuck it all in at once - I used less than a cup all up). I forgot the lemon at the end but it was still gorgeous.

https://www.youtube.com/watch?v=Jrd_2VeJWHg

Delicious Spanish Chicken thighs with chorizo and wine is a delicious meal that uses healthy ingredients found in the Mediterranean diet. The rich smoky sauce and chicken thighs combined with a red wine-infused sauce and tasty chunks of cooked chorizo. Add some fresh or chili flakes to give a little more heat. 

This recipe is easy to make, can be made in one pot, and comes together with little effort in under 45 minutes making it an ideal easy weeknight dinner option.

Full recipe: https://thespanishradish.com/recipes/easy-spanish-chicken-thighs-with-chorizo-and-wine/

✅ SUBSCRIBE - https://www.youtube.com/channel/UCWAmmPdUx-YdiRqRqMKaHkQ

🔴 Website: https://thespanishradish.com/

🍗 Discover more tasty Mediterranean chicken recipes: https://www.youtube.com/playlist?list=PLiQj3MEewdfgt6fb6PZEugWpA-UFqWZ2t

___INGREDIENTS___
(makes 4 servings)
3 tablespoons Extra Virgin Olive Oil https://www.amazon.com/s?k=Extra+Virgin+Olive+Oil&amp;crid=OZOG42MBX2DZ&amp;sprefix=extra+virgin+olive+oil%252Caps%252C179&amp;linkCode=ll2&amp;tag=010b490-20&amp;linkId=7c5af24a90182df98371aa3224167329&amp;language=en_US&amp;ref_=as_li_ss_tl&_encoding=UTF8&tag=010b490-20&linkCode=ur2&linkId=d8c89b441ab1c73d3502548c90475305&camp=1789&creative=9325
4 skinless Chicken thighs (1 per person)
1 onion, diced fine
4 cloves of garlic, minced
3½ oz (100g) fresh raw chorizo sausage, sliced into 1-inch pieces
3½ fl oz (100ml) red wine
14 oz (400g) chopped tomatoes (tinned or fresh)
14 oz (400g) broad beans
½ cup of black and green olives (seeds removed)
1 tablespoon of tomato purée
1 teaspoon of finely chopped rosemary (plus a sprig or two for garnish)
½ teaspoon dried chili flakes (optional for some heat)
1 tablespoon of smoked paprika 
17 fl oz / 500ml of chicken stock (either premade or homemade chicken stock)
Fresh parsley (garnish)
1 lemon (garnish)
Salt and pepper (seasoning)

___EQUIPMENT___
1 large Cast Iron Skillet or pan (around 10-12 inches/25-30cm) https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Ready-Stove/dp/B00006JSUA?crid=3UP9P8PQEML2N&keywords=cast+iron+skillet&qid=1686133722&sprefix=cast+iron+skillet%2Caps%2C187&sr=8-6&linkCode=ll1&tag=010b490-20&linkId=abffc16a960a379cd6ce0a997d9e6ec1&language=en_US&ref_=as_li_ss_tl

___SOCIALS___
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Twitter: https://twitter.com/ThespanishR
YouTube: https://youtube.com/@thespanishradish

#spanishrecipes #chickendinner #chickenrecipe #spanishfood #spanishcuisine #chickenrecipes #chicken #easyrecipe #easychickenrecipe #easydinner #easydinnerrecipe #weeknightdinners

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