Slow Cooker Chicken And Chorizo Rice

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.

One

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.

Slow Cooker Chicken & Chorizo Paella Recipe

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.

In The Pot

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.

One Pot Chicken & Chorizo Paella

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.

Instant Pot Paella

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.

Slow

Slow Cooker Creamy Chicken Chorizo Pasta

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.

Chicken Chorizo Paella 30min Meal Base Recipe

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.

Easy Chicken, Chorizo And Shrimp Paella

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.

Slow

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.

Chorizo And Spinach Paella

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 missedInstead of traditional seafood paella, try this simple One Pot Chicken & Chorizo Paella recipe. This hearty family dinner is a flavorful, one-pot meal with chicken, Spanish sausage and saffron rice.

One Pan Chicken And Chorizo Orzo Bake

I love one-pot meals! I can’t get enough of them! There’s somethingsosatisfying about an entire meal cooked in one pot… with no extra pans to wash after dinner.

This was one of the very first recipes I posted when I started this blog. I took the photos with my phone, but even so, it has been a very popular dish.

I just thought it was time to update the photos. I worked on thison this recipe for a long while and it took me a long time to have finally perfect it.

Slow Cooker Spanish Chicken

Paella is one of my favorite things in the world, but I can’t always get fresh seafood where I am, so I created this fish-free version that is packed with flavor.

Chicken

If you want to add some uncooked shrimp at the end, you can just mix them in and wait for them pink up. It would only take a few minutes. I’ve never done it, but now that I’ve said it, I’ll be trying it next time I make it. That said, this is one of our favorite family dinners.

I make this recipea lot all year round and we never, ever tire of it! It’s one of those dishes that I make for family and friends when they come for dinner and I have yet to have someone have it and not ask for the recipe.

Chicken And Chorizo Rice Recipe

I know this isn’t a quick recipe as far as cook time, but let me tell you – the slow-cooked chicken on the bone adds so much flavor. It really makes the dish!

*This recipe calls for parboiled or converted rice. In the US, look for Uncle Bens Converted Rice, or Golden Canilla Parboiled Rice. In the UK, buy Uncle Bens Long Grain Rice (not quick cook).

You can use other types of long-grain rice(although I don't recommend instant, quick-cook, or brown rice). Just be sure to consult the package instructions for the rice to liquid ratios and cooking times and adjust accordingly.

Chicken And Chorizo Risotto (oven Baked)

Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their

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