Spanish Baked Rice with Chicken and Chorizo Recipe
This bake is a home-style, oven version of Spanish rice dishes, a bit like a simplified paella for busy days. Rice, chicken, chorizo, and vegetables all go into one dish, and the oven does most of the work. It’s a great family meal because it’s easy to portion and serve straight from the baking dish.
All the flavors of Spanish rice dishes in an easy, one-dish oven bake that doesn’t require constant stirring or standing over the stove. The combination of chorizo, smoked paprika, and saffron gives the rice a deep, aromatic taste with minimal effort.
Chef's tips
Use a wide, shallow baking dish so the rice cooks evenly and doesn’t turn mushy in the middle. Don’t skip rinsing the rice – it helps keep the grains separate. If your stock is strongly salted, season carefully at the end to avoid oversalting the dish.
How to serve
Serve the bake family-style in the center of the table, letting everyone help themselves. Add lemon wedges on the side for squeezing over the rice, and a bowl of natural yogurt or garlic sauce for those who like a creamy contrast.
Ingredients
- long-grain rice not in cooking bags - 250 g
- chicken breast cut into cubes - 350 g
- chorizo cut into half-slices - 120 g
- red bell pepper cut into strips - 1 piece
- frozen green peas - 80 g
- onion diced - 1 piece
- garlic finely chopped - 2 cloves
- chicken stock hot - 600 ml
- canned chopped tomatoes - 200 g
- sweet smoked paprika - 1 teaspoon
- saffron optional, for color and aroma - 1 pinch
- olive oil - 2 tablespoons
- salt to taste
- black pepper to taste
- parsley chopped, for sprinkling - 2 tablespoons
Preparation
- Preheat the oven to 190°C (top and bottom heat). Rinse the rice in a sieve under cold water until the water is almost clear, then drain well.
- Heat the olive oil in a large pan over medium heat. Add the chorizo and fry for 3–4 minutes, until it releases its fat and is lightly browned. Remove the chorizo with a slotted spoon to a plate.
- In the same fat, fry the chicken pieces for 5–6 minutes, until lightly browned on all sides. Transfer them to an ovenproof dish (about 25×30 cm).
- Add the onion to the pan and fry for 4–5 minutes, until softened and slightly translucent. Add the garlic and smoked paprika and fry for 1 more minute.
- Add the rice to the pan and stir for 1–2 minutes, until each grain is coated in fat and warmed through.
- Add the canned tomatoes, mix, and transfer the entire contents of the pan to the dish with the chicken. Add the browned chorizo, pepper strips, and frozen peas.
- Dissolve the saffron in the hot stock (if using), pour the stock into the dish, and gently level everything with a spoon. Season with salt and pepper, remembering that chorizo is salty.
- Cover the dish with aluminum foil or a lid and place in the oven for 30 minutes.
- After 30 minutes, remove the foil and check whether the rice is soft and has absorbed the liquid. If it is still firm, add 50–80 ml of hot water and bake for another 5–10 minutes uncovered.
- After removing from the oven, let the bake rest for 5 minutes, sprinkle with chopped parsley, and serve straight from the dish.
Storage
Przechowuj w szczelnym pojemniku. Przy podgrzewaniu na patelni lub w mikrofalówce dodaj 1–2 łyżki wody, aby ryż nie był suchy. Po rozmrożeniu dobrze jest danie dokładnie podgrzać, mieszając.
