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Seasonal Summer Recipe: Chicken and Chorizo Rice

August 16, 2018

One of the joys of glamping has to be cooking outdoors over the fire pit. We love our bangers and burgers but honestly, there’s only so much BBQ food we want. Shake things up with this simple chicken and chorizo dish – it’s completely delicious. Some of guests earlier this summer made it and kindly offered us a plate and it was a great hit with our children whilst still feeling sophisticated enough for us grown-up’s. The added bonus – it’s all made in one pan meaning the washing up’s not too bad either! Give it a try and let us know how you get on:


Ingredients for 2:

1 tablespoon olive oil

70g chorizo, halved and sliced

1/2 large onion, sliced

200g chicken thigh fillets, chopped into pieces

1 garlic clove, diced

1 green pepper, sliced

110g basmati rice

200ml chicken stock

salt and pepper



  1. Heat the olive oil in a large saucepan with a tight fitting lid and fry the chorizo over a high heat for 1 minute. Add the onions and fry for a further minute, then add the chicken and garlic and cook for 5 minutes.

  2. Add the green pepper and basmati rice and stir well to combine. Pour in the chicken stock and stir, then turn the heat down as low as it will go, put the lid on and leave for 12 minutes.

  3. Turn the heat off but do not remove the lid and leave for a further 12 minutes, then remove the lid and give it a good stir with a fork. The water should be absorbed. Season to taste and serve straight away.