Chicken and Chorizo Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 985
- Total Fat
- 41 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 207 milligrams
- Sodium
- 1311 milligrams
- Carbohydrates
- 89 grams
- Dietary Fiber
- 4 grams
- Protein
- 61 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
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
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
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.