Spanish Style Chicken and Chorizo Rice by Poh

Dinner, Main

Spanish Style Chicken and Chorizo Rice by PohSpanish Style Chicken and Chorizo Rice by Poh

Preparation time

15 minutes

Cooking time

25 minutes


Up to 6

“I love the smell of the ingredient combination of the smokey chorizo, paprika and white wine – yum.” – Poh.


  • 60ml olive oil
  • 1 dry chorizo sausage, quartered lengthways, then sliced 5mm
  • 300g chicken thighs, diced 2cm
  • 6 sage leaves torn
  • 10 sprigs thyme, leaves picked
  • 2 bay leaves
  • 1 large onion, peeled, diced 5mm
  • 2 - 3 cloves garlic, peeled, crushed or finely chopped
  • 1 carrot, peeled, diced 5mm
  • 1 stick celery, diced 5mm
  • 1 small red capsicum, diced 2 - 3cm
  • ¼ red cabbage, diced 2 - 3cm
  • ½ cup frozen peas
  • 2 teaspoons smoked paprika
  • 350g arborio or medium grain rice
  • 3 cups chicken stock
  • ½ cup white wine
  • 200ml tinned crushed tomatoes
  • 15 threads saffron
  • 1 tea spoon salt or to taste if stock is seasoned
  • 2 - 3 tablespoons lemon juice
  • ⅓ cup roughly chopped parsley


  1. Set the Crock Pot Express Easy Release Oval Multi Cooker to SAUTÉ. Press START/STOP. Combine the olive oil and chorizo in the pot then sauté until the chorizo browns a little and some of the fat
  2. renders out.
  3. Add the chicken and sauté until golden. Stir in the sage, thyme, bay leaves, onion, garlic, carrot and celery and cook until fragrant and softened but not coloured.
  4. Add the capsicum cabbage, and paprika to sauté for a minute. Stir in the rice, stock, wine, tomatoes, peas, saffron and salt. Taste and season. Press START/STOP.
  5. Secure lid and ensure the Steam Release Dial is in the ‘Seal’ (closed) position Press RICE/GRAINS then press START/STOP to cook for 12 minutes.
  6. When cooking has finished, release the steam and remove the lid. F inish the rice wit h the lemon juice and garnish with parsley.