Chicken and Chorizo Rice Pot
Rice or Pasta Salad
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This chicken and chorizo rice pot is a flavorful and satisfying one-pan meal that's perfect for a weeknight dinner. The spicy chorizo infuses the rice with a delicious smoky flavor, while the chicken thighs stay juicy and tender. I love how easy it is to throw everything together in the Thermomix® and let it simmer away. It's a great way to use up leftover vegetables, too – feel free to add any other veggies you have on hand. Serve with a dollop of garlic mayonnaise for extra richness. This dish is hearty, flavorful, and sure to please everyone at the table!
Ingredients (13 ingredients)
-
80 g chorizo
-
1 piece onion
-
2 clove garlic cloves
-
4 piece boneless and skinless chicken thighs
-
1 tsp dried oregano
-
1 tsp dried basil
-
1 tsp garlic granules
-
1 tsp smoked paprika
-
170 g paella rice
-
1 l chicken or vegetable stock
-
1 piece red, yellow or orange pepper
-
130 g frozen petit pois
-
garlic mayonnaise
Preparation (7 steps)
Chorizo and Onion Sauté
Add 80g chorizo to the mixing bowl and chop for 5 Sec./Stufe 5. Then add 1 onion, quartered, and chop for 3 Sec./Stufe 5. Add the mixture to a large frying pan and fry over medium heat for a couple of minutes until the oil is released. Fry for 8-10 mins more until it begins to soften and caramelise.
Garlic and Chicken
Add 2 garlic cloves to the mixing bowl and chop for 3 Sec./Stufe 7. Add the garlic to the frying pan with the chorizo and onion and cook for 1 min before adding 4 boneless and skinless chicken thighs. Fry for 5 mins until browned all over.
Spice Infusion
Sprinkle in 1 tsp dried oregano, 1 tsp dried basil, 1 tsp garlic granules and 1 tsp smoked paprika into the frying pan and cook for another 30 seconds.
Rice and Stock
Tip 170g paella rice into the frying pan and toast slightly in the chorizo oil. Pour in 1l chicken or vegetable stock and bring to a simmer, then add 1 red, yellow or orange pepper, chopped.
Simmering the Rice
Bring the mixture in the frying pan to a boil, then reduce to a simmer and cook for 15 mins, or until the rice is almost cooked.
Final Touches
Top up with more stock or water, if needed. Add 130g frozen petit pois to the frying pan and cook for a few minutes more until the rice is tender. Once the chicken is cooked and the rice is done to your liking, season to taste.
Serving
Serve in bowls and top with a drizzle of garlic mayonnaise, if you like.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Amelia Miller
3
Rezepte
0
Kochbücher
Source
URL
External website
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Herzhaftes Reisgericht mit Hähnchen und Gemüse
Rice or Pasta Salad
Fragrant Chicken and Rice Biryani
Rice or Pasta Salad
Savory Rice with Sausage and Shrimp
Rice or Pasta Salad
Savory Brown Rice Paella with Chicken and Chorizo
Rice or Pasta Salad
Savory Sausage and Spiced Rice Stir-Fry
Rice or Pasta Salad