This vibrant chicken and chorizo dish is a flavourful, colourful meal perfect for a quick, satisfying dinner. The smoky chorizo and spices pair wonderfully with tender chicken and a medley of vegetables. It’s a simple, one-pan recipe that’s both nutritious and full of flavour, ideal for busy evenings when you want something wholesome without a lot of fuss.
Serves 4
Prep 10 minutes and cook time 20 minutes
Ingredients
Olive oil
1 onion, diced
2 cloves of garlic
500g chicken, diced
50-75g Chorizo
2 tbsp paprika
1tsp chilli
750ml chicken stock
1/4 of each colour pepper- red, green and yellow
Broccoli
2 carrots
300g rice (I used basmati)
Method
Sauté the onion and garlic in 1 tbsp olive oil over medium heat until softened (about 5 minutes).
Add the diced chicken and cook until it’s browned on all sides, about 5-7 minutes.
Add the diced chorizo and cook for another 2-3 minutes, letting the chorizo release its oils and add flavor.
Stir in the paprika and chili powder, coating the chicken and vegetables well. Cook for 1-2 minutes until the spices are fragrant.
Pour in the chicken stock, stirring to deglaze the pan and incorporate all ingredients.
Add the chopped peppers (red, green, yellow), broccoli, and carrots (or any other veg you're using!). Stir everything together, then bring the mixture to a simmer.
Cover the pan and let it cook for about 15-20 minutes, or until the vegetables are tender and the chicken is fully cooked through.
Taste and adjust seasoning if needed (you can add salt and pepper to taste).
Serve hot, and enjoy!
I hope you enjoy!
Don’t forget to tag me on social media if you give this recipe a try—I’d love to see your creations!
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