Chicken Chorizo Rice Slow Cooker

Chicken and chorizo in a rich tomato sauce with a subtle warmth. This Slow Cooker Chicken & Chorizo Stew is perfect for a cold winter night served with rice or tortillas and salad and a dollop of soured cream.

My love of Mexican food is no secret and I am constantly thinking of new recipe ideas. Whether it is adapting traditional recipes, or using Mexican flavors to come up with yummy dishes of my own.

This Slow Cooker Chicken & Chorizo Stew is by no means traditional. It borrows some delicious Mexican flavours to make a comforting and tasty dish. What is lacks in authenticity, it definitely makes up for in ease and taste.

Creamy Chicken With Potatoes, Chorizo, And Leeks

By using the slow cooker, it makes this Chicken & Chorizo Stew even easier. After some quick prep work you can leave the slow cooker to do all of the hard work.

I use a 3.5L slow cooker for this recipe but you can easily double the recipe if you have a bigger slow cooker.

I love using a slow cooker because of how easy they are; but also because of how tender it makes the meat. The long slow cooking means the chicken will just pull apart.

Spanish Baked Chicken With Chorizo Rice

You can use thigh or breast meat for this recipe. In general, I prefer thigh meat but this is especially the case when slow cooking.

This is because thigh meat is generally more moist than breast meat. A long cooking time can sometimes lead to the chicken losing its moisture. This is very unlikely to happen in this recipe, but I like to use thigh meat anyway.

Always make sure you check over the chicken thighs for any small bones and remove any excess fat before adding them to the slow cooker.

Chorizo, Sweet Potato And Black Bean Rice Skillet

For this recipe you are looking for the Spanish style chorizo that is already cooked and cured. This is usually found in the cold meat section of supermarkets and delis.

This chorizo usually comes as a cured sausage with a casing that needs to be removed before using. It is up to you whether you would like to use standard or spicy chorizo.

I use Spanish chorizo in this recipe as Mexican chorizo isn’t very easy to find here in the UK. It also holds it’s shape better in the finished dish than Mexican chorizo would.

Chicken And Chorizo Pasta

Spanish chorizo is much more readily available. You can definitely use Mexican chorizo if you’d prefer. Just cook it off before adding it to the pan as the recipe states.

Absolutely! Even though I have quite a collection of chilli powders, I realise that not everyone does. So with this recipe I have tried to keep it to chilli powders and flakes that I have seen in supermarkets.

Ancho and chipotle chilli powders have become a lot more readily available in supermarkets in the last few years. If you can’t find them in the spices section, make sure you check the Mexican section and the world foods aisle.

Chicken And Chorizo Stew With Cannellini Beans

If you still can’t find them, it isn’t the end of the world and you can just substitute it with any chilli powder you have. Bear in mind to use less if it is hot and more if it is very mild.

Mexican oregano isn’t unfortunately readily available in supermarkets. But it is fairly inexpensive to buy online. If you do like cooking Mexican food I would recommend buying some.

However if you don’t have any, I would just leave it out altogether. It isn’t a flavour that will make or break the final dish, but more a flavour enhancer.

Chorizo And Spinach Paella

I wouldn’t be tempted to simply replace it with standard oregano as it has a different flavour that wouldn’t necessarily compliment the rest of the flavours.

Make sure you put the leftovers in the freezer within two hours of it finishing cooking. When you want to want to defrost it, put it in the fridge for 8 hours or overnight to fully defrost.

I prefer to reheat it in a pan so I can add some more water if needed. I also like to add some more tomato puree if the sauce needs to be bit richer.

Easy Chicken, Chorizo And Shrimp Paella

You can heat it in the microwave if you prefer. Whichever way you choose make sure it is piping hot before serving.

I would cook it in the same way but on the hob/stove. After adding all of the ingredients I would leave it to cook with the lid on for one hour.

I would then take the chicken out and shred it before adding it back to the pan. Leave the lid off and allow to cook for a further 20 – 30 minutes.

Spanish Style Rice With Chicken And Chorizo

As long as you make sure the chorizo is gluten free, then this Slow Cooker Chicken & Chorizo Stew is naturally gluten free.

You can also buy chorizo style vegetarian sausages which are also usually vegan. If you make sure the ‘chicken’ pieces you use are vegan, then along with the meat free sausages, this will be vegan.

I like to serve thisSlow Cooker Chicken & Chorizo Stew with rice with some tortillas on the side. I also like to sprinkle over some feta as this is as close as we can get to the traditional oaxaca Mexican cheese.

Chicken And Chorizo Jambalaya: A Perfect Easy Dinner!

You could also serve it with some tortillas and salad. Another way to serve this is as myChicken & Chorizo Nachos – you’ll love them!

Chicken and chorizo in a rich tomato sauce with a subtle warmth, this Slow Cooker Chicken & Chorizo Stew is perfect for a cold winter night served with rice or tortillas and salad and a dollop of soured cream.

Even if I buy chicken thighs de-boned and skinless, I always check them over to trim of any excess fat, remove any veins and check for any small bones that may have been missedThis oven-baked chicken and chorizo rice recipe is absolutely tasty and easy to make. The chicken, chorizo, and rice are baked together in one pot and perfectly seasoned with aromatic spices. It’s a good chicken recipe that you will cook over, and over, and over again!

Spanish Rice Recipe

This chicken and chorizo rice dish is so flavorful and filling. It has all the components of a perfect meal in one pan! The chicken is so tender and the Spanish rice is so fluffy and not mushy!

To make this Chicken and Chorizo rice dish, you will need; bone-in andskin-onchicken thighs, Spanish chorizo, long-grain white rice, Trader's Joe fire-roasted red bell pepper, tomato sauce, onion, chicken broth, garlic powder, smoked paprika, thyme, black pepper, and salt.

The preparation is pretty simple. You only need to patthechicken drywith paper towels, chop an onion and mix all dried spices; garlic powder, smoked paprika, thyme, black pepper, and salt together in a small bowl.

Chicken And Chorizo Stew Recipe

Discard any cold leftovers that have been left out for more than 2 hours at room temperature or 1 hour when the temperature is above 90°F. You canlearn more here.

I hope you’ll enjoy this Oven-Baked Chicken and Chorizo rice recipe! If you try it out, please don’t forget to come back and rate the recipe card!

Use a large baking dish (10”x 15”) if you don't have any Dutch oven or braiser. Simply brown the chicken, saute the onion, chorizo, and rice in a skillet. Transfer the rice mixture into a baking dish, add tomato sauce, broth, then put the chicken back on top of the rice, skin side up. Cover the baking pan with foil and bake 350°F for 30 minutes then uncovered for 20-25 minutes or until the rice is fully cooked and liquid is fully absorbed.

Chicken And Chorizo Paella

Calories: 562 kcal Carbohydrates: 54 g Protein: 24 g Fat: 28 g Saturated Fat: 12 g Cholesterol: 111 mg Sodium: 1584 mg Potassium: 694 mg Fiber: 3 g Sugar: 4 g Vitamin A: 1225 IU Vitamin C: 21 mg Calcium: 61 mg Iron: 3 mgThis slow cooker chicken and chorizo is absolutely loaded with flavour! It’s rich, hearty, and delicious comfort food that’s perfect for a no-fuss dinner.

The great thing about a slow cooker recipe is the fact you can just flick it on and leave it to do its magic. However, if I’m leaving something to cook for up to 8 hours it best be darn flavoursome when it comes out the other end. That’s something I was conscious of when working on this recipe.

One of the very first things you can do to work in extra flavour to this dish is fry the chicken before placing in the slow cooker. By doing this you build a nice golden crust on the chicken where the meat caramelizes on the hot pan. This is bonus flavour you simply won’t get by plonking the raw chicken straight into the slow cooker. Same with the onions and peppers, I fry them over high heat to char them slightly, just to add a gentle smoky flavour.

Chicken And Chorizo Risotto (oven Baked)

Short answer – no. There’s little difference in texture between frying and not frying, but there is a difference in flavour, so it’s definitely something I recommend doing if you’ve got the time. If you’re throwing the chicken straight in the slow cooker I recommend trimming any fat beforehand as