Spicy Chicken, Chorizo & Rice Bake
This one-pan bake combines juicy chicken, smoky chorizo, tender rice, and peppers in a rich, paprika-spiced tomato broth. Everything cooks together in the oven, so the rice absorbs all the flavor while the chicken stays succulent. It’s cozy, satisfying, and perfect for feeding a crowd.
Prep time: 15 minutes
Cooking time: 50–55 minutes
Total time: ~1 hour 10 minutes
Serves: 4–5
Ingredients
Protein
700 g chicken thighs or drumsticks (bone-in, skinless)
200 g chorizo, sliced into rounds
Rice & Vegetables
1½ cups long-grain rice (basmati or jasmine)
1 large onion, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cloves garlic, minced
Liquids
3 cups chicken stock (hot)
1 cup crushed tomatoes or passata
Spices & Seasoning
1½ tsp smoked paprika
1 tsp paprika (hot or sweet, adjust to taste)
½–1 tsp chili flakes
1 tsp dried oregano
Salt, to taste
Black pepper, to taste
Other
3 tbsp olive oil
Fresh parsley or coriander, chopped (for garnish)
Lemon wedges
Instructions
1. Preheat & Season
Preheat oven to 190°C (375°F).
Season chicken with salt, pepper, and a little smoked paprika.
2. Brown the Chicken & Chorizo
Heat olive oil in a large ovenproof pan or deep baking dish on the stove.
Brown chicken for 3–4 minutes per side (no need to cook through).
Remove chicken and set aside.
In the same pan, sauté chorizo until it releases its oils (2–3 minutes).
3. Build the Base
Add onion and peppers to the chorizo oil; cook 4–5 minutes until soft.
Add garlic and cook 30 seconds.
Stir in rice, smoked paprika, paprika, chili flakes, oregano, salt, and pepper.
4. Assemble
Pour in crushed tomatoes and hot stock; stir well.
Nestle chicken pieces into the rice mixture.
Spoon some liquid over the chicken.
5. Bake
Cover tightly with foil.
Bake for 35 minutes.
Remove foil and bake uncovered for another 15–20 minutes, until rice is tender and chicken is fully cooked.
6. Finish & Serve
Rest for 5 minutes.
Garnish with fresh herbs and serve with lemon wedges.
Tips for Best Results
Use bone-in chicken for maximum flavor.
Stir rice well before baking to prevent dry spots.
If rice looks dry mid-bake, add ¼ cup hot stock.
For extra crisp chicken, broil for 2–3 minutes at the end.
Serving Suggestions
With a simple green salad or cucumber yogurt sauce
Alongside roasted vegetables
With crusty bread to soak up juices
Frequently Asked Questions
How spicy is this?
Medium. Reduce chili flakes or use sweet paprika for mild heat.
Can I make it ahead?
Yes—assemble, refrigerate up to 24 hours, then bake fresh.
Can I use brown rice?
Yes, but increase stock by ½ cup and bake 10–15 minutes longer.
Can I make it dairy-free?
It already is—no dairy needed.
Nutritional Information
Calories: 560 kcal
Protein: 34 g
Fat: 28 g
Saturated fat: 9 g
Carbohydrates: 45 g
Fiber: 4 g
Iron-rich & filling ✔️