Chicken and Chorizo Spanish Rice

If you enjoy Spanish cuisine and are craving some comfort food, try out this one-pan recipe! It’s a spin on Spanish rice taken to another flavor level with the addition of chorizo sausage and chicken to make it extra filling and delicious, seasoned with paprika, cumin, black pepper, parsley, coriander, onion salt, and garlic.

Ingredients

1 1/2 cups basmati rice

2 chorizo sausages

3-4 cups chicken broth

1/2 cup tomato sauce

1/2 cup Marion’s siracha and lime marinade (mild chili sauce of your choice)

1/4 cup chickpeas

1/4 cup raisins

6- 8 pieces of chicken (breasts, drumsticks, thighs, or a mix of all 3)

1/2 cup onions, chopped

2 tablespoons garlic, finely minced

1 tablespoon butter

2 tablespoon olive oil

2 tablespoons apple cider vinegar

1 tablespoon lemon juice

2 tablespoons black pepper

2 teaspoons cumin

1 teaspoon chipotle seasoning

2 teaspoons coriander

2 tablespoons onion salt

2 tablespoons paprika

2 tablespoons oregano (fresh or dried, I used parsley as an alternative)

Instructions

Step  1

Sauté the onions and garlic in the butter and 1 tablespoon olive oil until flagrant. Add half the spices - 1 tablespoon black pepper, 1 tablespoon onion salt, 1 teaspoon cumin, 1 teaspoon chipotle, 1 tablespoon paprika, and 1 tablespoon oregano. Cook for about 1 minute, do not burn.

Step 2

In a bowl, soak the chicken in the vinegar and lemon. Season with the remaining spices (1 tablespoon black pepper, 1 tablespoon onion salt, 1 teaspoon cumin, 1 tablespoon paprika,  and 1 tablespoon oregano) and olive oil. Set aside.

Step 3

Chop up the chorizo and brown on medium low heat along with the chicken, cook for about 5 minutes. Move to another plate, keep the juices and others bits in the pan.

Step 4

Add the washed and drained rice to the pan and brown, cook for about 3 minutes. Pour in the tomato sauce, chili sauce, raisins, chickpeas, and 3 cups of broth. Simmer for about 5 minutes, then add the chicken and chorizo back in.

Step 5

Simmer with a lid on on low heat for about 25 minutes until there is no more liquid. After about 15 minutes, add the extra cup of water if you think more cooking time will be required for the rice to be fully cooked. Season to taste with salt, pepper, and oregano if necessary.

Serves 4.

Tip: Make sure you use a non-stick, deep pan to avoid spillage and rice getting stuck to the bottom.