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Chicken and Chorizo with rice, green olives, red bell pepper and garnished with parsley.

Chicken and Chorizo Casserole

Chicken and Chorizo Casserole is a one pan dish that freezes well. Savory fully rice and tender chicken makes this minimal clean up dish a cook anf family favorite.
Course Dinner
Cuisine American
Keyword Chicken and Chorizo, Chicken and Chorizo Bake, Chicken and Chorizo Casserole
Prep Time 20 minutes
Cook Time 1 hour
1 hour
Servings 8 servings
Calories 555kcal
Author Heather


  • 2 tbsp olive oil
  • 1 lb Mexican style chorizo
  • 2 lbs bone in chicken thighs (with skin) *see Note 2 below for boneless skinless chicken breasts
  • 1 1/2 cups Basmati rice *rinsed and drained well
  • 3 1/2 cups chicken broth
  • 1 cup diced brown onion *about 1 med onion
  • 1 lg red bell pepper *diced
  • 2 lg garlic cloves *crushed or chopped
  • 1/2 tbsp oregano
  • 1 tsp salt
  • 1 6 oz can green olives
  • 1 14.5 oz can diced tomatoes *with juice


  • Preheat oven to 350℉.
    Heat a 13 inch or larger cast iron skillet or oven safe stainless steel frying pan over medium high heat with 1 tbsp oil. Add chorizo and cook breaking apart the meat with a spatula. Once chorizo is cooked fully (about 10 mins) remove with a slotted spoon and set aside.
  • To the chorizo drippings add the remaining tbsp of oil. Sear chicken thighs skin side down over the same heat, about 4 mins.
  • Flip thighs and continue searing for an additional 3 mins. Remove from pan and set aside.
  • To the chicken and chorizo drippings add the diced onion and bell pepper. Sauté until sweating and slightly tender, about 5-7 minutes.
  • To the veggies add in garlic, oregano, salt, rice, olives, tomatoes and cooked chorizo. Stir well.
  • Pour in chicken broth and submerge in chicken thighs, spread evenly in pan.
  • Carefully transfer pan to oven. Bake uncovered for 50-70 minutes or until chicken is cooked through, liquid is absorbed and rice is tender.


*Please use as many organic ingredients as possible. 
Recipe Notes
Note 1: Use at least a 13 inch stainless steel frying pan or cast iron skillet. Anything smaller and the recipe will over flow the sides. My Amazon Store has a selection of high quality pots and pan.
Note 2: Boneless skinless chicken breasts can be substituted for the skin on chicken thighs. Cut the breast into bite size pieces (about 1 inch pieces) and sear in chorizo drippings. Cooking time will be approximately the same. 
Note 3: To lower calories replace the chicken thighs with boneless skinless chicken breasts (see note directly above) and lower chorizo down to 1/2 lb. 
Note 4: To control sodium levels make Homemade Chorizo and use reduced sodium chicken broth. 
Note 5: For this recipe Basmati rice cooked in the oven will do best uncovered with the rice fully submerged in the liquid. However, if cooked on stovetop bring to a boil over high heat, lower heat to lowest setting and cook covered.
Note 6: Brown rice (either short or long grain) that is cooked on the stovetop will need to be covered and cooked on low heat after being brought to a boil. However, long grain brown rice cooked in the oven does not need to be covered but short grain brown rice should be covered. 


Calories: 555kcal | Carbohydrates: 33g | Protein: 27g | Fat: 34g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1151mg | Potassium: 355mg | Fiber: 1g | Sugar: 1g | Vitamin A: 391IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg