Easy one-pot chicken, chorizo & rice


For the marinade:

  • 6 chicken thighs
  • 2tbsp smoked paprika
  • 1/2tsp garlic powder
  • 1/2tsp red chilli flakes
  • 1tbsp rosemary (leaves only), finely chopped
  • 1tsp ground cumin
  • 1tsp ground coriander
  • Salt & pepper to taste
  • 3tbsp extra virgin olive oil

For the main:

  • 1tbsp olive oil
  • 1 white onion, finely chopped
  • 2 garlic cloves, crushed
  • 100g spicy chorizo, sliced
  • 3 bell peppers, thinly sliced lengthways
  • 2 rosemary twigs
  • 1.5 brown basmati rice
  • 2 cups chicken stock


  1. In a big mixing bowl, combine the chicken thighs and all the marinade ingredients. Using your hands, rub the spices into the chicken to ensure it’s well coated. Set aside.
  2. Heat up 1tbsp olive oil in Zyliss Cook Ceramic Sauté Pan. When the oil is hot, fry the chicken thighs over high heat for a couple of minutes on each side until crispy. Transfer the chicken thighs onto a plate and set aside.
  3. Using the same pan and the leftover oil from the chicken, add the onions, garlic and chorizo slices and sauté over medium heat for a couple of minutes. Add bell peppers, rosemary twigs, salt & pepper and sauté for a further 4-5 minutes until the chorizo has browned off and the peppers shave slightly softened. Stir in the rice and chicken stock. Place the chicken thighs back into the pan on top of the rice, cover with a lid and cook over low heat for 40-45mins until all the water has been absorbed and chicken cooked through. You might want to gently stir the pan halfway through cooking.