Chicken and Chorizo Rice

Total Time:
40 min
10 min
30 min

4 servings

  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 skinless, boneless chicken thighs (about 1 1/2 pounds)
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups sliced dried chorizo (about 7 ounces)
  • 3 tablespoons tomato paste
  • 2 cups converted rice
  • 3 tablespoons capers packed in brine
  • 3 1/2 cups fat-free low-sodium chicken broth
  • 1 cup frozen peas
  • Lemon wedges, for serving
  • 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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