How To Make Sheet Pan Chicken Chorizo And Rice

Full Recipe:

Prep time: 20 minutes
Cook time: 40 minutes
Ready in: 1 hour

Serves: 8 as a main

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.

The result is a delicious and hearty main meal that easily serves 8 people with minimum fuss. It’s the perfect weeknight dinner option using a few simple ingredients with just 20 minutes of preparation and is ready in around an hour. Sheet Pan Chicken Chorizo and Rice is loaded with Spanish flavors and has quickly become one of our favorite dinner options!

Here's what you'll need for this recipe:

___Ingredients___
2 cups Bomba rice
4 skin-on chicken quarters (or 8 chicken thighs)
500g 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
200ml tomato paste (or 2 tomatoes grated and skin removed)
8 cups chicken broth
2-3 cups water (or more chicken broth)
2-3 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

___Equipment___
Large 12-inch skillet
High-Sided Aluminum Sheet Pan (around 2 inches or more)
Kitchen knife and Cutting board
Aluminum kitchen foil