Dinner

Chicken and Chorizo Rice

Name: Chicken and Chorizo Rice
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 300 g Chicken thigh, skinless and boneless; 40 g Chorizo; 120 g Basmati rice; 150 g Red pepper; 100 g Onion; 100 g Frozen peas; 2 cloves, about 6 g Garlic; 1 tsp, about 2 g Smoked paprika; 200 g Chopped tomatoes, tinned; 450 ml Chicken stock; 5 g Olive oil; To finish Lemon juice

A paella-style pan of rice cooked in chorizo fat, smoked paprika and stock with chicken thigh, peppers and peas. 45 g of protein for 597 kcal a serving.

Calories: 597kcal
Protein: 45g
Fat: 15g
Carbs: 67g

Per serving, makes 2. 20 minutes of work, then twenty minutes simmering with the lid on. Published 8 September 2026.

Allergens

Celery

Some chorizo contains milk protein. Check the label.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chicken thigh, skinless and boneless300 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Chorizo40 g
Forty grams between two. Chorizo is 22% fat and its job here is to flavour the oil, not to be the meat. As sold. This is where the fat in the dish is.
Basmati rice120 g
Dry weight, before cooking.
Red pepper150 g
Onion100 g
Frozen peas100 g
Garlic2 cloves, about 6 g
Smoked paprika1 tsp, about 2 g
Chopped tomatoes, tinned200 g
Chicken stock450 ml
Made up from a cube or a pot.
Olive oil5 g
Lemon juiceTo finish

Method

Fry the diced chorizo in the oil in a wide pan over a medium heat for three minutes until the fat runs orange, then add the chicken cut into chunks and brown for five minutes.
Add the chopped onion, pepper and garlic and cook for five minutes, then stir in the paprika and the rice so every grain is coated.
Pour in the tomatoes and stock, season, bring to the boil, then cover and simmer on the lowest heat for eighteen minutes without stirring.
Scatter the peas over, put the lid back on for three minutes, then leave off the heat for five before squeezing lemon over.

Worth knowing

Not stirring is what gives the crust on the base. Stirring turns it into a risotto.
Doubling the chorizo to 80 g adds about 60 kcal a serving, nearly all of it fat. The paprika carries the flavour when the sausage is kept small.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.