Save A hearty, flavorful one-pan meal featuring tender chicken, smoky chorizo, and vibrant vegetables simmered with rice—a perfect, budget-friendly dinner for the whole family.
I first made this dish on a busy weeknight and loved how everything cooked together in one skillet without losing any flavor or texture.
Ingredients
- Meats: 2 medium boneless, skinless chicken breasts, cut into bite sized pieces; 150 g (5 oz) cured chorizo sausage, sliced
- Vegetables: 1 medium onion, finely chopped; 1 red bell pepper, diced; 2 garlic cloves, minced; 150 g (1 cup) frozen peas; 400 g (14 oz) canned diced tomatoes (with juices)
- Grains: 250 g (1¼ cups) long grain rice, rinsed
- Liquids: 750 ml (3 cups) chicken broth
- Spices & Seasonings: 1 tsp smoked paprika; ½ tsp dried oregano; ½ tsp ground black pepper; ½ tsp salt (adjust to taste); 2 tbsp olive oil
- Garnish (optional): Fresh parsley, chopped; Lemon wedges
Instructions
- Step 1:
- Heat 1 tablespoon olive oil in a large, deep skillet over medium high heat Add the chicken pieces and season lightly with salt and pepper Cook for 4 5 minutes until lightly browned Remove chicken to a plate and set aside
- Step 2:
- In the same skillet, add the remaining tablespoon olive oil Add the chorizo and cook for 2 minutes, stirring, until it releases its oils and starts to crisp
- Step 3:
- Add the onion, red bell pepper, and garlic Sauté for 3 4 minutes until softened and fragrant
- Step 4:
- Stir in the smoked paprika and oregano, cooking for 1 minute
- Step 5:
- Add the rice and stir to coat in the oils and spices
- Step 6:
- Pour in the canned tomatoes (with their juices) and chicken broth Bring to a simmer
- Step 7:
- Return the browned chicken to the skillet Reduce heat to low, cover, and cook for 15 minutes
- Step 8:
- Uncover, stir in the frozen peas, and cook for a further 5 10 minutes until the rice is tender and liquid is absorbed
- Step 9:
- Remove from heat Let rest, covered, for 5 minutes before serving
- Step 10:
- Garnish with fresh parsley and lemon wedges if desired
Save This dish quickly became a family favorite with weekends filled with laughter as we all gathered around the skillet, sharing stories and seconds.
Notes
Leftovers keep well refrigerated for up to 3 days Pair with a crisp white wine like Albariño
Required Tools
Large deep skillet with lid Sharp knife Cutting board Measuring cups and spoons Wooden spoon
Allergen Information
Contains None of the top 8 allergens Chorizo may contain dairy or gluten—check labels if needed Use gluten free chicken broth if required
Save This skillet recipe is easy to customize and sure to impress even picky eaters every time.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, substituting chicken thighs adds extra juiciness and flavor while maintaining tenderness.
- → Is it possible to add more heat to this dish?
Adding a pinch of chili flakes during cooking boosts the spice level without overpowering the other ingredients.
- → How do I ensure the rice cooks perfectly in the skillet?
Use long-grain rice rinsed beforehand and simmer covered until liquid is absorbed and rice is tender, usually about 15 minutes plus resting time.
- → Can I prepare this dish ahead of time?
Yes, leftovers keep well refrigerated for up to three days and reheat nicely without losing flavor or texture.
- → What sides or drinks pair well with this meal?
A crisp white wine, such as Albariño, complements the smoky and savory flavors, while a fresh salad provides a refreshing contrast.