Spanish One-Pot Chicken and Rice

Spanish One-Pot Chicken and Rice

with Chorizo, Sweet Peppers, and Lemon

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Chorizo, garlic, and red pepper give this simple one-pot recipe a Spanish twist. Cooking the chicken in the natural rendered chorizo oil gives it extra flavor and color. The best part? You’ll have enough time to clean up (or drink a glass of wine) while the rice cooks.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 ounce

Dried Chorizo


2 unit

Red Bell Pepper

4 clove


2 unit

Yellow Onion

24 ounce

Chicken Breasts

1 cup

Basmati Rice

2 unit

Chicken Stock Concentrate

¼ ounce


1 unit


Not included in your delivery

2 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2493.664 kJ
Calories596 kcal
Fat20 g
Saturated Fat1 g
Carbohydrate51 g
Sugar5 g
Dietary Fiber5 g
Protein57 g
Cholesterol165 mg
Sodium1072 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Core, seed and thinly slice the bell peppers. Halve, peel and dice the onions. Mince or grate the garlic. Thinly slice the chorizo into rounds.


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!


Once tender, stir the rice and season generously with salt and pepper. Place the chicken on top and sprinkle with the chorizo. Cover the pan and increase the heat to medium-high for 2-3 minutes, until a golden brown crust forms on the bottom of the pan and the chicken is heated through. TIP: Peek at the rice to make sure the crust doesn’t burn; adjust heat accordingly. Remove the pan from the heat and finish with a sprinkle of parsley and a few squeezes of lemon. Enjoy!