One-Pot Nduja and Chicken Rice

A tasty, easy one-pot chicken and rice recipe that’s bursting with flavour! It comes together in less than 40 minutes, making it a great midweek dinner. Nduja is a soft, spicy sausage from the region of Calabria in southern Italy. Flavour wise, it’s salty, smoky and a little funky (the good kind of funk!). It adds huge depth of flavour to the dish and pairs very well with the chicken and bell peppers.

  • Prep Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Chicken, Rice and Risotto


  • 6 chicken thigh fillets (boneless, skinless), sliced
  • 1 tsp sweet smoked paprika (or hot smoked paprika for added heat)
  • extra-virgin olive oil
  • 1 red onion, sliced
  • 150 g nduja (without the skin)
  • 3 garlic cloves, thinly sliced
  • 2 bell peppers, sliced
  • 400 g white basmati rice
  • 650 ml chicken stock


  1. Place the sliced chicken thigh fillets in a bowl. Add the smoked paprika, season with sea salt and freshly-ground black pepper and toss to coat, ensuring the chicken is evenly seasoned.
  2. Heat a splash of extra-virgin olive oil in a large Dutch oven or saucepan over medium heat.
  3. Add the red onion and season with a pinch of sea salt and freshly-ground black pepper. Cook, stirring often, until softened, around 5 minutes.
  4. Add the nduja, breaking it up with a wooden spoon. As it heats, it will begin to melt. Once melted, add the garlic and cook for 1 minute, stirring constantly.
  5. Add the chicken and cook, stirring constantly, for 3 minutes, then add the bell peppers and cook, stirring constantly, for another 3 minutes.
  6. Add the rice, season with salt and stir to combine. Add the stock and stir to combine.
  7. Bring everything to a simmer over medium-high heat. Reduce the heat to low, cover and simmer gently until the rice has absorbed all the liquid and is cooked through, around 20 minutes. Serve and enjoy!


Just a heads up that nduja is a spicy sausage and the dish overall has a bit of a kick to it!

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