Sheet Pan Chicken Chorizo and Rice (Easy Weeknight Dinner Recipe)

Sheet Pan Chicken Chorizo and Rice is our new go-to dinner recipe. It’s easy to make, quick to prepare, and ready in an hour. It uses the winning combination of chicken and chorizo as the protein source, and the chorizo helps to flavor the Bomba rice with the paprika-infused oil. The sofrito sauce base and a selection of key herbs and spices also enhance flavor, with Spanish smoked paprika, and cayenne pepper adding some subtle warmth to the dish. Sheet Pan Chicken Chorizo and Rice is our new go-to dinner recipe. It’s easy to make, quick to prepare, and ready in an hour. It uses the winning combination of chicken and chorizo as the protein source, and the chorizo helps to flavor the Bomba rice with the paprika-infused oil. The sofrito sauce base and a selection of key herbs and spices also enhance flavor, with Spanish smoked paprika, and cayenne pepper adding some subtle warmth to the dish.

2 cups Bomba rice

4 skin-on chicken quarters or 8 chicken thighs

500 g raw Spanish chorizo

2 yellow onions cut into wedges

4 cloves of garlic minced

1 head of garlic tips trimmed

1 small red bell pepper

200 ml tomato paste or 2 tomatoes grated and skin removed

8 cups chicken broth

2 to 3 cups water or more chicken broth

2 to 3 tablespoons Extra Virgin Olive Oil

1 teaspoon smoked paprika we use La Vera smoked paprika

1 teaspoon garlic powder

½ teaspoon white pepper

Colorant around 3 grams

1 teaspoon Cayenne pepper optional for some heat

Salt and pepper to taste

Note: Ingredients may have been altered from the original.

Directions at thespanishradish.com

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