Smoky Tomato Rice with Chicken & Chorizo
Mediterranean Recipes

Smoky Tomato Rice with Chicken & Chorizo

On the Hob
serves 4

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.

One-PotDinner
10 mins prep35 mins cook45 mins total

  1. Heat the olive oil in a large deep hob pan over medium heat. Soften the onion for 5–6 minutes until translucent.

  2. Add the garlic and cook for 30 seconds, then stir in the sliced chorizo. Cook for 3–4 minutes until it releases its oils.

  3. Add the chicken thigh pieces and cook for 4–5 minutes, stirring, until lightly coloured.

  4. Stir in the smoked paprika and oregano, then add the rice. Toast for 1 minute so the grains are coated in the flavoured oil.

  5. Pour in the chopped tomatoes and hot stock. Bring to a gentle simmer, season lightly, then cover loosely.

  6. 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.

  7. Stir through the drained green olives for the final 3–4 minutes to warm through.

  8. Taste and adjust salt and pepper, scatter with parsley if using, and serve hot.

Keep cooking

Related recipes