Got 1 hour? Then you’ve got time to make this amazing spicy chicken and chorizo rice that’ll blow your taste buds away! I’m obsessed with this recipe bc it brings together juicy chicken pieces and smoky chorizo in a bed of flavor-packed rice. The combo of spices, tender meat and perfectly cooked rice makes this dish special enough for weekend dinners but easy enough for weeknights too.
Trust me, once you try this, it’s gonna become a regular in your kitchen rotation. Keep reading to find out how to nail this recipe every single time!
Why You’ll Love This Spicy Chicken and Chorizo Rice
If you’re tired of boring rice dishes that lack flavor, this spicy chicken and chorizo rice is your savior! I used to struggle with one-pot meals that always seemed to come out bland or with some ingredients overcooked. Then I discovered this recipe and it changed everything.
The first time I made this for my family, my brother-in-law (who’s super picky!) asked for seconds and even took leftovers home. That’s when I knew I had a winner!
What makes this dish so great is how adaptable it is. Don’t have bell peppers? Use zucchini! Want it extra spicy? Add more chili flakes! The rice soaks up all the amazing flavors from the chorizo and spices, creating a meal that’s hearty, satisfying and packed with protein.
Ingredients You’ll Need
For the Protein
- 1 pound boneless chicken thighs, cut into 1-inch pieces (I prefer thighs over breasts cuz they stay juicier, but you can use breasts if that’s what you got)
- 8 oz Spanish chorizo, sliced (Spanish chorizo is already cured, but Mexican chorizo works too – just cook it first and drain excess fat)
- 2 tbsp olive oil (nothing fancy needed here, regular olive oil works great)
For the Flavor Base
- 1 medium onion, diced (yellow or white, doesn’t matter much)
- 4 garlic cloves, minced (jar garlic works in a pinch but fresh gives better flavor)
- 1 red bell pepper, chopped (green works too but red is sweeter)
- 1 yellow bell pepper, chopped (adds nice color but can use just red if that’s all you have)
- 2 tsp smoked paprika (don’t skip this! it’s crucial for that authentic flavor)
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (adjust according to how spicy you want it)
- 1/4 tsp saffron threads (optional – expensive but adds amazing flavor and color)
For the Rice
- 1 1/2 cups long-grain rice (jasmine or basmati work great)
- 3 cups chicken broth (low sodium preferred so you can control the salt)
- 1 can (14 oz) diced tomatoes with juice
- 1 bay leaf
- Salt and pepper to taste
To Finish
- 1/2 cup frozen peas (adds nice color and sweetness)
- Fresh cilantro or parsley for garnish (skip if you hate cilantro!)
- Lemon wedges for serving (the acidity really brightens up the dish)
How to Make Spicy Chicken and Chorizo Rice
- Prep your ingredients Season chicken pieces with salt and pepper. Got everything chopped and ready? This recipe moves quick once you start cooking so having everything prepped makes life easier!
- Brown the meats Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken pieces and cook till they’re golden brown on all sides, about 5-6 mins. They don’t need to be cooked through yet. Remove chicken to a plate. Now add chorizo slices to the same pan and cook for 2-3 mins until they release their oils and get a bit crispy. The oil will turn a gorgeous red color – that’s flavor gold right there!
- Create the flavor base Lower heat to medium and add onions to the chorizo oil. Cook for 3-4 mins until they’re soft and translucent. Toss in garlic and cook for another 30 seconds until fragrant (don’t burn it or it gets bitter!). Add bell peppers and cook for another 4-5 mins until they start to soften.
- Add the spices Sprinkle in the smoked paprika, cumin, and cayenne pepper. Stir everything around for about 1 minute to toast the spices – you’ll smell when they’re ready! If using saffron, crumble it between your fingers into the pan.
- Cook the rice Add rice to the pan and stir to coat with all those amazing oils and spices for about 1-2 mins. This step is super important – it helps the rice absorb flavor and not stick together! Pour in chicken broth and canned tomatoes with their juice. Add bay leaf and bring everything to a boil.
- Combine and simmer Return chicken to the pan, give everything a good stir, then reduce heat to low. Cover and simmer for about 20 mins, or until rice is tender and liquid is absorbed. No peeking too much or you’ll let the steam escape!
- Final touches When rice is almost done, stir in frozen peas and cook for another 2-3 mins. Remove from heat, take out bay leaf, and let it sit covered for 5 mins to rest. This resting time is key for perfect texture!
- Serve it up Fluff the rice with a fork, garnish with fresh herbs and serve with lemon wedges for squeezing over top.
The best sign this dish is done right? The bottom layer of rice gets slightly crispy while the rest stays fluffy. Spaniards call this socarrat and it’s the best part!
Delicious Variations of Spicy Chicken and Chorizo Rice
Seafood Twist
Swap chicken for shrimp or add them along with the chicken. Throw in some mussels during the last 5 mins of cooking for an amazing seafood version!
Veggie Packed
Add zucchini, mushrooms and spinach for a more veggie-heavy meal. Just add the spinach at the very end so it doesn’t overcook.
Mexican Style
Use Mexican chorizo instead of Spanish and add 1 tsp of chili powder and a can of black beans. Top with avocado slices and lime instead of lemon.
Extra Spicy Version
Double the cayenne and add 1-2 diced jalapeños with the bell peppers. Not for the faint of heart!
Paella-Inspired
Add 1/4 tsp saffron threads, a handful of green olives and some roasted red peppers for a paella-like flavor profile. Serve with alioli for an authentic touch!
Spicy Chicken and Chorizo Rice Recipe
Equipment
- Large deep skillet or Dutch oven
- Knife and chopping board
- Measuring Spoons
- Stirring spoon
Ingredients
- 1 lb boneless chicken thighs cut into 1-inch pieces
- 8 oz Spanish chorizo sliced
- 2 tbsp olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/4 tsp saffron threads optional
- 1 1/2 cups long-grain rice
- 3 cups chicken broth low sodium
- 1 can 14 oz diced tomatoes with juice
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup frozen peas
- Fresh cilantro or parsley for garnish
- Lemon wedges for serving
Instructions
- Prep your ingredients: Season chicken pieces with salt and pepper. Chop and prepare all veggies and spices.
- Brown the meats: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Cook chicken pieces until golden brown (5-6 mins) and remove. Add chorizo slices and cook for 2-3 mins until crispy.
- Create the flavor base: Lower heat, add onion and cook until soft (3-4 mins). Add garlic, cook for another 30 seconds. Stir in bell peppers and cook until softened (4-5 mins).
- Add the spices: Stir in paprika, cumin, and cayenne pepper. Cook for 1 minute. Add saffron if using.
- Cook the rice: Add rice and stir to coat. Add chicken broth, diced tomatoes, and bay leaf. Bring to a boil.
- Combine and simmer: Return chicken to the pan, stir, and reduce heat. Cover and simmer for 20 minutes.
- Final touches: Stir in peas, cook for another 2-3 mins. Remove from heat and let rest for 5 mins.
- Serve: Fluff rice, garnish with cilantro, and serve with lemon wedges.
Notes
Nutrition
Frequently Asked Questions
What goes well with chicken and chorizo?
Chicken and chorizo pair amazingly with roasted veggies like asparagus or broccoli. A simple green salad with vinaigrette makes a perfect side to balance the richness. Crusty bread is great for sopping up any sauce! If you’re serving this for a dinner party, start with a cold gazpacho soup for a complete Spanish-inspired meal.
How do I spice up my chicken and rice?
Easiest way to add kick to chicken and rice is using smoked paprika and cayenne like in this spicy chicken and chorizo rice recipe! Other great additions are red pepper flakes, hot sauce, diced jalapeños or a spoonful of harissa paste. Adding acidic elements like lemon juice or pickled peppers also brightens and enhances flavors without adding heat.
Do I cook chicken or chorizo first?
For best results, cook chicken first until browned (doesn’t need to be fully cooked), then remove and cook chorizo second. This way, the chorizo releases its flavorful oils into the pan, and you can then use that amazing red oil to cook your veggies and rice! If using raw Mexican chorizo instead of cured Spanish chorizo, cook it completely first, then remove and proceed with chicken.
Is chorizo good with rice?
Absolutely! Chorizo and rice are practically made for each other! The spicy, smoky oils from chorizo get absorbed by the rice, creating incredible flavor in every bite. This combo is popular in Spanish, Portuguese, Mexican and many Latin American cuisines for good reason. If you love this pairing, check out our Spanish Chicken in Bravas Sauce for another delicious chorizo-infused meal.
How do Mexicans eat chorizo?
Mexicans typically use fresh (uncured) chorizo which needs to be removed from its casing and crumbled while cooking. It’s commonly eaten with eggs for breakfast (chorizo con huevos), added to tacos, stuffed in chiles rellenos, or mixed with potatoes for chorizo con papas. Unlike the Spanish chorizo used in this spicy chicken and chorizo rice recipe, Mexican chorizo is raw and must be fully cooked before eating.
Storage and Reheating Tips
This spicy chicken and chorizo rice actually tastes even better the next day when all the flavors have had time to meld together! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to prevent the rice from drying out, and heat either in microwave or in a skillet over medium heat.
You can even freeze portions for up to 2 months – just thaw overnight in the fridge before reheating. Perfect for meal prep or busy weeknights when you need dinner in minutes!
If you’re looking for another hearty, comforting rice dish, try our Creamy Smothered Chicken and Rice for a completely different but equally delicious flavor profile.
Make It Your Own
I still remember the first time I tasted a similar dish during a trip to Spain – sitting at a small family restaurant where the grandmother was cooking in the back and the whole place smelled amazing. This spicy chicken and chorizo rice brings those memories flooding back every time I make it.
What I love most about this recipe is how it honors traditional Spanish flavors while being adaptable to what you have on hand. Don’t be afraid to adjust the spice level or swap ingredients based on your preferences!
Whether you’re cooking for family on a busy weeknight or impressing friends at a dinner party, this spicy chicken and chorizo rice never disappoints. The blend of smoky, spicy flavors with the tender chicken, rich chorizo and perfectly cooked rice creates a meal that feels both comforting and special at the same time.
Give it a try and let this dish transport you to the sunny Mediterranean with every bite!
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