Chicken, broad bean and chorizo rice recipe

By Tom Norrington-Davies

  1. Serves 4
  2. Ready in 1 hour
  3. Rating

This is a very simple but quite intense combination. It is a very basic paella-type dish made using Spanish short-grain rice, which behaves like the Italian type used for risotto. You could serve it without rice as a simple casserole.

tried and tested
Chicken, broad bean and chorizo rice


  1. 2 tbsp olive oil
  2. 6 boneless chicken thighs, halved
  3. 100g chorizo, diced
  4. 2 medium onions, chopped
  5. 3 garlic cloves, chopped
  6. 1 green pepper, sliced
  7. 200g paella rice
  8. Pinch of saffron (optional)
  9. 100ml white wine
  10. 500ml hot stock or water
  11. 400g broad beans, blanched and peeled, if you prefer


  1. 1. Heat the oil in a wide-bottomed pan and brown the chicken pieces all over. Remove and set aside.
  2. 2. Add the chorizo and fry for about 1 minute. Stir in the onions, garlic, pepper and seasoning. Cover, lower the heat and ‘sweat’ for about 10-15 minutes, stirring occasionally.
  3. 3. Return the chicken to the pan. Add the rice, saffron (if using) and wine. Stir and turn up the heat. Let the wine bubble fiercely for 2-3 minutes, add the stock and reduce the heat. Cover and cook for 15 minutes, then add the beans and cook for 5 minutes – the rice should be tender but with bite. Stir once and rest for 5 minutes.

Nutritional info

Per serving: 548kcals, 17g fat (2.1g saturated), 41.1g protein, 57.3g carbs, 6.2g sugar, 1.5g salt

Chef's tip

Garnish this with a good handful of chopped fresh parsley or coriander.

Wine Recommendation

A fruity, ripe white, such as Chardonnay, or a light and smooth red Pinot Noir.


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