One Pot Spanish Baked Chicken and Chorizo Rice Recipe

A delicious one-pot baked chorizo sausage, chicken leg and rice dish with Spanish influences, that tastes superb and is wonderfully simple to make.

Course Main Course

Cuisine Anglo Spanish

Keyword chicken and chorizo rice, one pot chicken and rice, spanish chicken and rice

Prep Time 15

Cook Time 50

Total Time 1 5

Servings Servings

Calories 966kcal

Author Brian Jones

Wash the basmati rice in cold water until the water ceases to be cloudy.
Cut the chorizo sausage into 1-1½cm (½") chunks.
Cut the onion in half, peel it and then cut it into a 5-7mm (¼") dice.
Cut the carrot and celery into a dice the same size as the onion.
Peel and finely dice the garlic.
Heat a 28cm or 11" oven-safe frying pan over a medium heat and add the olive oil.
Add the diced chorizo and fry it until it begins to crisp up a little and leaches lots of that paprika-rich oil into the pan, then remove the sausage with a slotted spoon and set it aside.
Turn the heat up to medium-high and fry the chicken legs, skin side down, until they start to crisp up and get a light colouring, then remove and set aside.
Reduce the heat down to medium and add the onion, carrot and celery and soften for 5-7 minutes.
Toss in the garlic and cook for 1 minute, stirring regularly.
Return the chorizo to the pan, add the drained and washed rice, sherry vinegar, bay leaf and dried chilli flakes.
Pour in the chicken stock and add salt if required, stir and create a single flat layer, add the chicken legs (skin side up) and a lid, and transfer to the oven and cook at 180°C or 350°F for 20 minutes.
Remove the lid, turn the heat up to 200°C or 400°F and flip the oven over to fan mode then cook for a final 10-13 minutes or until the chicken legs reach 73°C or 165°F in a quick read meat thermometer. If your oven does not have fan mode turn it up to 230°C or 450°F.