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Spanish chorizo & chicken rice


  • Preheat oven to 160° fan forced (180°C normal).
  • Heat a thin layer of oil in a large heavy-bottomed pan that can go into the oven and brown the chicken all over. Remove.
  • Add the garlic, chorizo, onions and capsicum to the pan with a little fresh oil if needed. Stir well and gently sauté until tender.
  • Then add the paprika and chilli flakes. Stir until well combined and cook for 1 min to toast the spices.
  • Pour in the stock and return the chicken. Sprinkle with a little salt, cover and gently simmer for 15 mins. Taste the sauce for seasoning.
  • Then sprinkle the rice around the chicken, ensuring it is covered by liquid, and cook in the oven until the rice is tender and the top is golden. DON'T STIR!
  • When ready, remove, cover and set aside for 5 mins. Then squeeze lemon juice over the top and sprinkle with parsley.
  • from Olive magazine


  • olive oil
  • 12 chicken thighs, skin on with bone
  • 4 large garlic cloves, crushed
  • 3 chorizo, cut into small chunks
  • 2 large onions, chopped
  • 2 red capsicum, cored, seeded & sliced
  • 3 tspn smoked paprika (or plain paprika)
  • 1 tspn dried chilli flakes
  • 1.3 litres chicken stock
  • 375 gm paella rice
  • sea salt & freshly ground pepper
  • ½-1 lemon
  • chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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