Chicken Chorizo Rice Skillet is an easy one pan dish that uses a few ingredients with maximum flavor. It’s perfect for weeknight dinners or a friendly gathering!
Is spring somewhere around the corner?
Well, it must be! According to the Iranian calendar, spring will be here in almost 22 days, which makes me very happy because I love spring and the good weather and the breeze brushing over my cheek while I walk alongside the Charles River which hopefully will fully unfreeze by then.
I haven’t seen anything in Boston because of the cold, can you believe that? This city is full of beautiful building and sights and I haven’t seen a single thing except some museums that I loved so much! The other day we went to the Harvard Art Museum and it was amazing! If you are ever in this area, definitely visit the museums, and once I’ve seen more of this enchanting city, I will tell you more about what I like!
But for now, look at what I brought for you. This chicken chorizo rice skillet is just fabulous. It’s full of flavor and color. It’s warm, spicy, lemony and filling.
Pssst, the chorizo is actually a vegan chorizo, it’s a soy chorizo from Trader Joe’s!!! I know!! I was just as shocked as you are.
OK, let’s take a step back. See I usually like to have everything in the original form that they come to know what the authentic dish should taste like. But as a blogger and a food lover, I can’t stop myself from trying new things like this soy chorizo. You might think “huh, but it won’t be the same, it’s soy.” Let me tell you, it’s just so good. It’s perfectly crumbled, tasty, not too spicy and I, as a meat lover, declare that this soy chorizo is going to be a staple in our fridge!
As every recipe on this little blog of mine, this one is also simple, and because I’m not in the mood of throwing a whole storm in the kitchen (I don’t like washing dishes) I made everything in one pan – in this case, my favorite cast iron skillet. I used Basmati rice because that’s what I had at hand and it’s my favorite rice. I’m no sticky rice girl unless it’s sushi or my favorite Chinese restaurant. Growing up Iranian, it’s all about making the perfect rice that doesn’t stick together.
The steps of cooking this delicious chicken chorizo rice skillet is pretty much the same as every other one pan dish you’ve made:
- Saute onion and garlic until translucent and nicely golden brown.
- Add in cubed chicken breast and cook until golden brown on all sides.
- Add in chorizo and chopped bell pepper.
- Add in the spices because that’s the best part.
- Add the rice, saute for a couple of minutes and then add water, cover and cooked until the rice and chicken are fully cooked, which takes about 20 to 25 minutes.
I start with adding 1 1/2 cup water and then I’ll add more if the rice isn’t cooked yet. So don’t add so much water in the beginning because then the dish will be soggy and mushy. Start with a cup and half and then take it from there. I hope you enjoy this chicken chorizo rice skillet as much as we did!
Chicken Chorizo Rice Skillet
- 2 tbsp coconut oil or any other oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 chicken breast cut into cubes
- 6 oz vegan soy chorizo or chorizo of your choice
- 1 medium green bell pepper chopped
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tsp salt
- 1 cup Basmati rice
- 1 1/2 to 2 cups water
- Chopped cilantro and lemon to top
- Heat coconut oil in a cast iron skillet over medium heat. Saute onion until golden brown, add garlic and saute for 2 minutes.
- Add in chicken cubes and cook until all sides are browned, about 10 minutes.
- Add in soy chorizo and bell pepper. Cook for 5 minutes.
- Add in paprika, cumin and salt. Stir well.
- Add in Basmati rice, stir well for two minutes. Add in 1 1/2 cup water and turn the heat to high until it starts boiling. Turn the heat to medium, cover and cook for about 25 minutes until the rice is fully cooked. Check after 10 minutes to make sure the water hasn't finished. If there is no water and the rice is not cooked yet, then add 1/2 cup more water.
- Once cooked, turn the heat off and let it sit for 5 minutes with the lid on.
- Serve warm with chopped cilantro and lemon.