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Chorizo Pilaf

Chorizo ​​Pilaf

Pilaf is best known as a rice dish originating from the Balkan region. By giving it a Spanish touch, we add extra flavor and a little spiciness. This is how the Chorizo ​​Pilaf was created. A rich yet simple rice dish with different flavors that takes the Balkans to the Mediterranean.


  • Cut the spring onion into small rings and the chorizo ​​into half slices and set aside
  • Chop the garlic finely and cut the chicken into small cubes or strips and set aside
  • Place the yellow pepper in the oven and roast until the outside looks like a bandage
  • Then remove the bell pepper from the oven and peel off the skin, then cut it into strips and set aside
  • Cut the tomatoes into pieces and chop the fresh flat parsley and put them separately in a bowl
  • Put 600 ml of warm water in a bowl and dissolve 1.5 cubes of chicken stock in it

In the pan or in the oven

  • Heat the oil in a large pan with a lid.
  • Add the onion and chicken and cook for 5-8 minutes until the chicken is cooked through.
  • Slide the chicken and onion to the side of the pan and add the chorizo.
  • Fry the chorizo ​​until light brown and the chorizo ​​pieces are separating some oil.
  • Then add the garlic, bell pepper and tomatoes and mix everything together again.
  • Simmer for five minutes over medium heat, then add the rice, stock, lemon zest and bay leaves.
  • Stir everything together well and bring it to a boil.
  • Put the lid on and let it simmer on very low heat for 12 minutes.
  • Remove the pan from the hour and let the pilaf rest with the lid on for another 10-15 minutes so that the rice can absorb all the moisture.
  • Just before serving, stir in the parsley and serve on deep plates.

Enjoy your dinner

Chorizo ​​Pilaf in itself is of course a whole meal with everything in it. However, you can easily combine the Chorizo ​​Pilaf with a summer salad for a fresh tone. A perfect dish for the summer evening or early spring or late autumn.

Chorizo Pilaf

  • 1 Small spring onion
  • 1 tbsp Olive oil
  • 250 g Chorizo in half slices
  • 500 g Chicken fillet in cubes
  • 4 Garlic cloves finely chopped
  • 1 Smoked yellow pepper
  • 400 g Fresh tomatoes finely chopped
  • 250g Basmati or Camarque rice
  • 2 Bay leaves
  • Small bunch of flat parsley
  • 600 ml Chicken stock

  :  40 min
  : 10 min