Chicken with rice, chorizo, and tomatoes from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 177) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rachael_18bc7s on April 25, 2026

    Really good. Only had skinless chicken and fresh chorizo and it still worked.

  • ldebuys on April 16, 2026

    I quite liked this! Some of the rice towards the top didn't end up totally cooked, so I'll have to play around with that. I just used boneless skinless thighs and it was still delicious--I agree with others' assessments though that the chicken wasn't special, but the rice really shone.

  • w_1j6tpr on March 03, 2026

    This was so flavorful. We really loved the texture and flavor in the rice. The chicken was perfectly done as well. I only tried getting the rice crispy for a few minutes so we didn’t have too many crispy bits but what we did have was so good. I will try harder to get these crispy bits next time. I will make this again for sure.

  • JessElisabeth on March 02, 2026

    Accidentally bought ground chorizo instead of cured but it still worked, might do it intentionally if we make again. Only cooked over med/high for a few minutes because I got nervous about the crispy rice getting too crispy. Will probably make again! Maybe more seasoning on the chicken.

  • jessica_me21zm on February 16, 2026

    We love this. The chicken was so flavorful and fell apart with just a fork.

  • lilpomelo on January 06, 2026

    The rice is super flavorful and delicious due to the chorizo infused flavor. The chicken was actually not as memorable as the rice! A nice twist on chicken and rice but make it Spanish and paella like.

  • ozzzzzz22 on January 20, 2025

    Made this a few times now and it's great. The rice really soaks up all the chicken-y and chorizo-y flavour and is quite excellent. I truthfully don't bother trying to get a crust on the bottom - just cook it till it's done and serve. I'm too skittish to risk burning the rice and frankly it tastes great even without the crispy crust.

  • dianev on February 09, 2023

    Wonderful flavor in the rice but it was a stuck mess in the bottom of my braising pan which had to be simmered and soaked to clean. I don't think lower heat simmering would have helped much. Chicken needed a bit longer to cook. I will definitely make again. Chicken and unstuck rice was like a delicious paella. Would be good with shrimp added toward to the end, and with peas and/or green onions for color and texture.

  • jenburkholder on January 03, 2023

    Good, not great, but may repeat. Couldn’t find chorizo today so used a spicy cured similar sausage. Put in 375 oven for 25 minutes instead of cooking the rice on the stove (used jasmine). Thighs were overly large, so four to the two pounds. Would have been better with smaller ones as the chicken just hit temp when the rice was cooked. Son enjoyed, and that’s always a win.

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