How to Make Sheet Pan Chicken Chorizo and Rice

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo is leaner, while smoked sausage is often less expensive.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Chicken breast is leaner, while bone-in thighs are usually cheaper.

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is higher in protein, while white rice is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Preheat oven to 180°C/350°F.

Heat chicken broth and set aside.

Mix the smoked paprika, garlic powder, white pepper, cayenne pepper, and colorant in a small bowl.

Season chicken thighs on both sides with around half of the seasoning mixture.

Heat half of the oil in a large skillet on medium-high heat.

Fry the chicken pieces on all sides until they begin to golden (around 5 minutes).

Remove chicken pieces from the pan and set aside for use later.

Cut chorizo sausages into 1-inch (2.5cm) pieces. In the same pan used to fry the chicken, cook the chorizo for 3 minutes or until the sausage begins to release the chorizo oil.

Remove the chorizo from the pan and set aside for use later.

Reduce heat to medium and pan-fry the onion for 5 minutes or until golden. Add the bell pepper and minced garlic and cook for another 2 minutes.

Add the tomato paste and the remaining spices. Mix well and add a few ladles of chicken broth. Season to taste and remove from the heat.

In the deep-sided sheet pan, pour in the rice and the remaining stock. Add the onion, tomato, and pepper and mix into the rice.

Arrange chicken pieces and chorizo around the pan. Place the trimmed head of garlic in the middle of the pan.

Bake for 40 minutes in total, adding more stock or water every 10 minutes.

Remove from the oven and cover the pan with aluminum kitchen foil. Leave to rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens