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Spanish Chicken and Rice with Shrimp

Spanish Chicken and Rice with Shrimp

5 from 1 vote
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Course: Main
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Julia Frey of Vikalinka


  • 1 tbsp olive oil
  • 1/2 onion chopped
  • 2 cloves of garlic
  • 4 skinless and boneless chicken thighs cut into bite-sized pieces
  • 100 g/1/4 cup chorizo chopped
  • 225 g/1 cup shrimp
  • 10 g/1/4 cup fresh flat leaf parsley chopped
  • 1/2 lemon juice only
  • 185 g/1 cup rice
  • 500 ml/2 cups chicken stock
  • a pinch/1 tsp saffron threads
  • 40 g/1/4 cup frozen peas
  • salt to taste


  • Cook chopped chorizo in olive oil over medium heat for 2 minutes until slightly browned and the oil is coloured orange. Add chopped onions and cook for 5 minutes over low heat, then add chicken and a pinch of salt. (Do not oversalt as chorizo is salty and so is chicken stock) Cook for 5 minutes until chicken is mostly done, add minced garlic and parsley and cook while stirring for 30 seconds.
  • Then add rice and stir until the rice is evenly coated in oil for a minute or so, add chicken stock, saffron and lemon juice, stir to combine and bring to a boil, lower the heat, cover with a lid and cook for 15 minutes. Check for doneness. You might want to cook a few minutes longer is rice is not done or uncover if there is still too much liquid.
  • Add peas and stir lightly, then top with shrimp, cover and cook for 5 minutes longer. By the end, the liquid should be entirely absorbed by the rice and rice is tender but not mushy.
  • Taste and add more salt if needed.
  • Serve with lemon wedges.