Chicken, Chorizo and Rice Soup
A hearty one-pot soup where golden chicken thighs and smoky chorizo flavour the water, rice thickens it, and sweet peas and peppers keep it fresh. Comforting, protein-rich and made entirely on the stovetop.
- Total
- 75 min
- Prep 15 · Cook 55 · Rest 5
- Serves
- 1
- Difficulty
- Medium
You'll practice: Searing · Rendering fat
- Savory
- No rush
- Stovetop
- One pan
Instructions
-
Pat the chicken thighs dry and season with 0.5 tsp salt and 0.25 tsp black pepper. Dice the chorizo into 1 cm pieces and the peppers into 1.5 cm pieces.
~8 min
Drying the chicken ensures a better sear, while seasoning early allows salt to penetrate and flavor the meat.
-
Warm the olive oil in the pot over medium-high heat. Sear the chicken thighs in a single layer until deeply golden, about 5 minutes per side, then lift them onto a plate.
~10 min
Searing creates Maillard browning, adding deep flavor and texture to the chicken and the soup.
Searing Pat the chicken dry and sear in a single layer over medium-high heat without moving until deeply golden, about 5 minutes per side. Avoid crowding the pot, which would steam the meat instead of browning it.
-
Add the chorizo to the pot and fry until it releases its red oil, about 2 minutes. Add the peppers and cook until softened and lightly golden, 6 to 8 minutes, scraping up the browned bits.
~10 min
Frying chorizo renders its fat, which becomes a flavorful base for the vegetables and rice.
Rendering fat Cook the chorizo over medium heat until it releases its red oil, about 2 minutes. Watch for the oil to turn reddish and the chorizo to crisp; do not let it burn.
-
Stir in the rice and saffron and toast for 1 minute. Pour in 1.5 l water, add the remaining 1 tsp salt, and bring to a gentle boil.
~1 min
Toasting rice in oil coats the grains, helping them stay separate and absorb water evenly without becoming gluey.
Toast the rice in the chorizo oil for a full minute before adding water: the grains stay separate and the water turns fragrant rather than gluey.
-
Return the chicken thighs to the pot, cover, and simmer gently until the rice is tender and the chicken reaches 74°C/165°F, 18 to 20 minutes.
~20 min
Simmering gently allows the rice to absorb water and the chicken to cook through without becoming tough.
-
Stir in the peas and simmer uncovered until bright green and tender, about 4 minutes. Taste and adjust salt and black pepper.
~4 min
Adding peas at the end preserves their bright color and tender texture, avoiding overcooking.
-
Take the pot off the heat and let the soup stand, covered, so the rice absorbs the water and the flavours settle.
~5 min
Resting off heat lets the rice absorb remaining liquid and the flavors meld, improving the soup's consistency.