Looking for chicken and chorizo recipes? This classic flavour combination makes brilliant one-pots and tray bakes for the whole easy paella chicken and chorizo to enjoy. There’s minimal washing up required and very few ingredients.
Check out our chorizo recipes and chicken recipes for more ideas using these ingredients. Easy chicken and chorizo recipes Chicken and chorizo traybake Chicken and chorizo is a match made in heaven. Add chickpeas, white wine, lemon and piquillo peppers to make a real meal out of it. Chicken and chorizo rice A spicy Spanish one pot.
Made with chicken and chorizo and plenty of hot smoked paprika, this is a gutsy rice dish that is sure to impress friends and family. Chicken and chorizo stew This smoky chicken and bean stew with chorizo and a chilli kick is hearty and delicious. You just need one pot and it’s on the table in just 30 minutes, perfect for a hassle-free midweek meal. Chicken and chorizo casserole Our rich chicken dish has crisp chicken skin, smoky chorizo and buttery beans to create a delicious, Spanish-inspired meal. Ready in under an hour, our braised chicken is perfect for a midweek treat. Chicken and chorizo paella A spectacular crowd-pleasing dish, our paella uses chicken, chorizo, pancetta and seafood to pack-in tonnes of flavour.
Serve from a huge paella pan for extra impact. Chicken and chorizo one-pot This recipe for one-pot chicken with cannellini beans and chorizo is really easy to make and requires minimal hands-on time. What’s more, it comes in at under 300 calories, making it a great midweek meal. Want to be updated when there is olivemagazine news? Sign up to receive our newsletter!
Already have an account with us? By entering your details, you are agreeing to olive magazine terms and conditions and privacy policy. You can unsubscribe at any time. I saw this and thought you might be interested A spicy Spanish one pot.
Try this recipe for baked Spanish rice, then check out our classic paella and vegan paella. Heat 4 tbsp oil in a very large wide shallow pan, season the chicken and brown it all over in batches. Remove the chicken then add the peppers and chorizo to the same pan and cook over a medium heat until the peppers begin to soften. Add the onion and garlic and cook gently until the onion is soft. Stir in the paprika and chilli and cook for 1 minute, stirring, then add the chicken stock. Put the chicken pieces back, bring the stock to a simmer and cook, covered, over a gentle heat for 15 minutes.
Then put it in the oven and cook for 20-25 minutes or until the stock has been absorbed and the top is golden. Cover the dish with foil and leave to sit for 5 minutes. Scatter with the parsley and squeeze lemon juice over the top before serving. Already have an account with us? By entering your details, you are agreeing to olive magazine terms and conditions and privacy policy. You can unsubscribe at any time.