Chicken & chorizo one-pan recipe is the perfect midweek meal – preps in 15 mins

In a hurry but want to whip up something nice for dinner – why not try BBC Good Food’s chicken and chorizo one-pan?

This tasty recipe is the perfect dish for kitchen newbies, as very minimal effort is required – all budding chefs need is one pan and the ingredients. This also means far less washing up than meals that require several pots and pans.

It takes just 15 minutes to prepare and 35 minutes to cook, so you won’t have to spend your whole evening in the kitchen.

The recipe was rated “easy” by the recipe’s creator Laura Dudley, making it a great one to get young kids involved in.

It serves between four to six people, but quantities can be amended depending on party size.

READ MORE: Tasty chicken korma takes 10 minutes to prep – better than your local takeaway

The chicken and chorizo one-pan is not only tasty but low-calorie too, with each serving containing just 316 calories.

It works on its own but can equally be served up with a hearty side of mixed vegetables.

BBC Good Food stated: “Save on washing up with this one-pan chicken, chorizo, rice and peppers dish. It’s packed with flavour and low in calories too for an easy midweek meal.”

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80g chorizo, diced

One onion, roughly chopped

Two garlic cloves, finely chopped

Four boneless and skinless chicken thighs, diced

One tsp dried oregano

One tsp dried basil

One tsp garlic granules

One tsp smoked paprika

170g paella or arborio rice

One litre chicken or vegetable stock

One red, yellow or orange pepper, finely chopped

130g frozen petit pois

Handful of parsley, chopped

garlic mayonnaise, to serve

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1. Heat a large frying pan over a medium heat and fry the chorizo for a couple of minutes until the oil is released. Add the onion and fry for between eight to 10 minutes more until it begins to soften and caramelise. Add the garlic and cook for another minute before adding the chicken. Fry for five minutes until browned all over. Add a pinch of oregano, basil, garlic granules and paprika, before cooking for another 30 seconds.

2. Tip in the rice and toast a little in the chorizo oil. Pour in the stock and bring to a simmer. Add the peppe then bring to a boil. Then, reduce to a simmer and cook for 15 minutes, or until the rice is nearly finished cooking.

3. If needed, top up with more stock or water. Add the petit pois and cook for a few more minutes. The rice should now be tender. Once the chicken is cooked and the rice is done according to your own preference, season to taste. To serve, plate up the dish in bowls sprinkled with parsley. Finally, drizzle over some garlic mayonnaise.

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