Chicken, broad bean and chorizo rice

  • Serves 4
  • Ready in 1 hour
  • Easy
A basic paella-type recipe made using Spanish short-grain rice, which behaves like the Italian type used for risotto.

Nutritional info per serving

  • Calories548kcals
  • Fat17g (2.1g saturated)
  • Protein41.1g
  • Carbohydrates57.3g carbs (6.2g sugars)
  • Salt1.5g

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


  1. Heat the oil in a wide-bottomed pan and brown the chicken pieces all over. Remove and set aside.
  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. 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.
  • Garnish this with a good handful of chopped fresh parsley or coriander.
  • A fruity, ripe white, such as Chardonnay, or a light and smooth red Pinot Noir.

From June 2005

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