Spanish Chicken and Rice - One Pot Winter Wonder

By Karen Burns-Booth •

This recipe for Spanish Chicken and Rice is a great example of how you can rustle up a tasty one pot family meal and with the minimum of hassle and fuss.  It's the first in a mini seried of  "One Pot Winter Wonders" for you to enjoy.


It seems that winter is definitely here now with cold and frosty mornings, as well as dark nights and grey days; and although it is time of year that is a bit depressing and dull, it doesn’t mean that family meal times have to be that way. After a day at work I know how it feels to get home and have to prepare a meal, but in the first of a mini series of “One Pot Winter Wonders” I have a brilliant recipe to share today, and that’s a recipe for a truly delicious one pot dish, Spanish Chicken and Rice.

I do use my slow cooker a lot throughout winter, it is invaluable for preparing a hearty meal that is cooked when you get home from work; but, one pot meals can be made in under an hour in the evening if a slow cooked meal is not on the menu, and you can get ahead by prepping the ingredients the night before or even in the morning. Just pop them all in the fridge until you get back home and then simply chuck them in a pot, pan or tray for easy cooking take off!

This recipe for Spanish Chicken and Rice is a great example of how you can rustle up a tasty family meal and with the minimum of hassle and fuss. I always prepare the vegetables and meat the night before I want to cook this – it’s much easier and then everything is ready for cooking. This dish needs no other accompaniments other than some crusty bread and a big bowl of salad maybe. It has olives and chorizo sausage in it, as well as chicken, but you can adapt the ingredients according to your families’ taste, so omit the olives for the little one if necessary.


Another essential ingredient in this recipe is smoked paprika, or pimenton, as it is called in Spain; I like to use a hot one, but again, you can use a mild one if your children are not lovers of heat or spicy food. Although it is always better to use a Spanish rice such as Valencia in this recipe, any long-grain white rice is just fine. And one last tip, use a high quality and high meat content chorizo sausage so that the dish is not too oily…..other than that, it’s all pretty straight forward and the ingredients are easy to source in any major supermarket.

This is the perfect recipe for any family mid-week supper, as well as for a weekend gathering with friends and a bottle of red wine! Especially as one the dish is cooking, you can sit down and enjoy the company of your friends, and family. Any leftovers can be reheated the next day and UI have also frozen this too, with great results. I hope you enjoy my first “One Pot Wonder” recipe for Spanish Chicken with Rice as much as we do. 

Spanish Chicken and Rice


(Serves 4)


2 tablespoons olive oil
8 skinned and boneless chicken thighs
150g spicy chorizo sausage, peeled and cut into slices
1 large Spanish onion, peeled and roughly diced
4 cloves garlic, peeled and finely diced
2 red peppers, deseeded and cut into strips
200g long-grain white rice, rinsed under cold water
450mls chicken stock
1 teaspoon hot smoked paprika
½ teaspoon dried thyme
Salt and pepper
12 black olives
Fresh thyme to garnish

1. Heat the oil in a large pot or pan over a medium heat and then add the chicken pieces and brown for 2 to 3 minutes, before adding the chorizo sausage and sautéing for a further 2 minutes.


2. Add the onions, garlic and red pepper, and sauté for a few minutes until the chorizo sausage releases red oil and the vegetables have softened slightly.

3. Add the rice and mix thoroughly and cook for 1 to 2 minutes to coat it all in oil.


 4. Add the stock, paprika and thyme and place a lid on the pot/pan. Simmer over a very low heat, with the lid on, for 45 minutes, or until the chicken is cooked and tender and the rice is soft and has absorbed all the liquid.

5.  Adjust the seasoning and gently fluff up the rice and mix all the vegetables and chicken through, before adding the olives and the chopped thyme.

6. Serve immediately, setting the pot/pan on the table, with crusty bread and salad if liked. 


Inspired? For more winter recipes visit Great British Chefs collection


Congratulations Karen, that looks very tasty rice. It would be a real pleasure for me to invite you to try some authentic Spanish rice made ​​by us here in London.
@xavipaellas @laroom_london
12 November 2013

Karen Burns-Booth

Karen Burns-Booth is creative freelance food writer & blogger. Her love of seasonal food & recipes stems from her childhood observing her grandmother and mother’s cookery skills. A regular contributor in Country Kitchen magazine, she currently writes for numerous other publications, food, travel and tourism websites and has several recipes in print in compilation cookbooks. She is currently working on a Historical British Cookbook.

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