Spanish Chicken and Chorizo Skillet with Saffron Rice (One-Pan, 45-Minute)
Golden-edged chicken, crisped rounds of chorizo and glossy grains of saffron-tinted rice come together in a single skillet for a layered, textural meal. The rice absorbs rich pan fond, smoky paprika, and a splash of tomato for deep savory notes while bite-sized vegetables add pops of color and crunch.
Swap chicken thighs for bone-in pieces or use smoked paprika and mild chorizo if you prefer less heat. If saffron is hard to find, substitute a pinch of turmeric for color and a teaspoon of smoked paprika for a similar smoky background. For a lighter version, use brown rice—extend simmer time by 15–20 minutes and add 100–150 ml extra stock.
Serve straight from the skillet with lemon wedges and a scattering of chopped parsley for brightness. This one-pan dish works well for family dinners, casual entertaining, or meal prep (refrigerate up to 3 days; reheat gently with a splash of stock). Pair with a simple green salad or crusty bread to soak up the pan juices.
How to Make It
-
1
Pat the chicken thighs dry and season both sides with 1 tsp salt, 1/4 tsp pepper, and 1 tsp smoked paprika.
-
2
Heat 1 tbsp olive oil in a large ovenproof skillet or heavy-bottomed pan over medium-high heat. Add chicken, skin-side down if using skin-on, and sear until golden, 4–5 minutes per side. Transfer chicken to a plate and set aside.
-
3
Add remaining 1 tbsp olive oil to the pan. Add sliced chorizo and cook until browned and its fat renders, about 3 minutes. Remove half the chorizo to the plate with the chicken (they will be added back later).
-
4
Reduce heat to medium and add the chopped onion, diced red bell pepper, and a pinch of salt. Sauté until softened and translucent, about 5 minutes. Add minced garlic and remaining 1 tsp smoked paprika and cook 30 seconds until fragrant.
-
5
Stir in the rice and toast for 1–2 minutes, stirring to coat the grains in oil and spices. Pour in the passata and scrape up any browned bits from the bottom of the pan.
-
6
Stir the saffron (with its soaking liquid) into the chicken stock and pour stock into the pan. Taste and add remaining 1/2 tsp salt and 1/4 tsp pepper as needed. Bring to a gentle simmer.
-
7
Nestle the seared chicken and reserved browned chorizo into the rice, skin-side up if applicable. Reduce heat to low, cover the pan, and simmer gently until rice is tender and liquid is absorbed, 18–20 minutes. Do not uncover during this time.
-
8
Remove from heat and let the skillet rest, covered, for 5 minutes. Fluff the rice gently with a fork, spoon pan juices over the chicken, and garnish with chopped parsley and lemon wedges. Serve directly from the pan.
Still hungry? Try one of these
Fudgy Espresso Chocolate Brownies (One-Bowl, 40-Minute)
One-bowl fudgy chocolate brownies with espresso and flaky sea salt, rich, deep cocoa flavor in about 40 minutes.