Chicken and Chorizo Rice

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
Directions

Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes.

Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes.

Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.

Per serving: Calories 985; Fat 41 g (Saturated 11 g); Cholesterol 207 mg; Sodium 1311 mg; Carbohydrate 89 g; Fiber 4 g; Protein 61 g

Photograph by Johnny Miller

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