Spanish One-Pot Chicken and Rice

Heat a large pan over medium heat. Add the chorizo to the pan and cook for 1-2 minutes per side, until the chorizo oil renders and the chorizo crisps. Set it aside, leaving the oil in the pan. Remove the pan from the heat.

Cook the chicken: Season the chicken on all sides with salt and pepper. Heat the same pan over medium heat (if the pan is too dry, add a drizzle of oil). Add the chicken to the pan and cook for 5-6 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.

Add the onions, garlic, peppers, and a large drizzle of oil to the same pan over medium heat. Cook, tossing for 5-6 minutes, until softened. Add the dry rice to the pan and stir to coat. Add 2 ¼ cups water, a pinch of salt, and the chicken stock concentrates to the pan. Stir, cover, and reduce to a low simmer for 15-20 minutes, until the rice is tender. TIP: If the rice absorbs all the water before it’s tender, simply add a splash of water to the pan.

Prep the remaining ingredients: Meanwhile, cut the lemon into wedges. Finely chop the parsley. TIP: Use this extra time to get caught up with clean up, emails, or relax with a glass of wine!