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Smoky Tomato Rice with Chicken & Chorizo
Smoky, savoury and hearty, this one-pot rice brings together chicken thighs, chorizo, sweet onion and tomato for an easy dinner with big flavour.
Stirring through pitted green olives at the end adds a bright, briny edge that balances the richness. Cook by texture rather than a strict timer so the rice turns fully tender.
Method
10m35m45m
- Heat the olive oil in a large deep hob pan over medium heat. Soften the onion for 5–6 minutes until translucent.
- Add the garlic and cook for 30 seconds, then stir in the sliced chorizo. Cook for 3–4 minutes until it releases its oils.
- Add the chicken thigh pieces and cook for 4–5 minutes, stirring, until lightly coloured.
- Stir in the smoked paprika and oregano, then add the rice. Toast for 1 minute so the grains are coated in the flavoured oil.
- Pour in the chopped tomatoes and hot stock. Bring to a gentle simmer, season lightly, then cover loosely.
- Cook for 25–35 minutes, stirring every few minutes, until the rice is tender. Add a splash of hot water or stock if it starts catching before the rice is ready.
- Stir through the drained green olives for the final 3–4 minutes to warm through.
- Taste and adjust salt and pepper, scatter with parsley if using, and serve hot.
Ingredients
- 1 tbsp olive oil
- 1 large onion finely chopped
- 2 garlic cloves crushed
- 150g cooking chorizo sliced
- 400g chicken thigh fillets cut into bite-size pieces
- 1 tsp smoked paprika
- 1/2 tsp Dried Oregano optional
- 250g long-grain rice
- 400g tin Chopped Tomatoes
- 600ml chicken stock hot, plus extra splash if needed
- 100g Green Olives pitted, drained
- salt, to taste
- Black Pepper, to taste
- small handful fresh parsley chopped, optional
Notes
Green olives are ideal here; drain them and stir through near the end.
Rice brands vary, so simmer time can run 25–35 minutes.
If liquid reduces too quickly, top up with a splash of hot stock or water.
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