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Spanish Chicken and Chorizo Skillet

From the foundersAlexander Eriksson·Founder & CEO

30 min2 servings1043 kcal/servingSpanish
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Spanish Chicken and Chorizo Skillet
A vibrant one-pan meal featuring tender chicken breast, smoky chorizo, sweet plums tomatoes, and zucchini, perfectly seasoned with smoked paprika and garlic.

Ingredients

2 servings

  • 500 gchicken breast
  • 150 gChorizo Cayenne Paprika 75% Kötthalt Scan
  • 250 gPlommontomater ICA
  • 200 gzucchini
  • 1.5 tbspolive oil
  • 1 pieceyellow onion
  • 3 clovesgarlic
  • 1.5 tspsmoked paprika
  • 200 glong grain rice (uncooked)

How to make it

  1. 1

    Rinse the rice and cook according to package instructions in a separate pot.

  2. 2

    Dice the chicken breast into bite-sized pieces. Slice the chorizo sausage, onion, and zucchini. Halve the plommontomater.

  3. 3

    Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, season with salt, and sear until golden (about 5 minutes). Remove chicken from the pan and set aside.

  4. 4

    Add the remaining 0.5 tbsp olive oil and the sliced chorizo to the skillet. Cook for 2-3 minutes until the chorizo releases its fragrant, red oil.

  5. 5

    Add the onion, zucchini, and garlic to the pan. Sauté for 4 minutes until softened. Stir in the smoked paprika and cook for 30 seconds.

  6. 6

    Return the chicken and its juices to the pan, and add the halved plommontomater. Simmer together for 5 minutes until the tomatoes soften slightly and the chicken is fully cooked.

  7. 7

    Serve the smoky chicken and chorizo mixture over a generous bed of warm rice.

Kitchen tips

  • Let the chorizo brown nicely to release its natural oils — this serves as the flavorful base for the vegetables.
  • Finish with a squeeze of fresh lemon juice right before serving to cut through the richness of the chorizo.

AI-generated content. Always verify ingredients and allergen information yourself.

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