By keeping a well stocked pantry, you can make this recipe picking up as little as just 3 items at the store: chicken, chorizo and romaine hearts. Every other ingredient in this menu is a good example of ingredients you can always keep on hand, replenishing them every 3 to 4 weeks.
Recipe courtesy of Rachael Ray
Episode: Full House
Save Recipe Print
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Total:
32 min
Prep:
12 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
32 min
Prep:
12 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter. Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through.

While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil. Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet. Cook breasts 5 to 6 minutes on each side or, until cooked through.

Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently. Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust seasonings with a little salt and pepper.

To serve, arrange the chicken breasts on dinner plates and top with lots of sauce. Fluff the rice with a fork and serve alongside.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Poached Chicken

Recipe courtesy of Rachael Ray

Chicken Kiev

Recipe courtesy of Rachael Ray

Israeli Spice Chicken

Recipe courtesy of Rachael Ray

Cleopatra's Chicken Salad

Recipe courtesy of Rachael Ray

Curried Chicken Salad

Recipe courtesy of Rachael Ray

Smoky Chicken and Cider

Recipe courtesy of Rachael Ray

Chicken Cutlets with Herbs

Recipe courtesy of Rachael Ray

Spring Chicken with Carrots and Peas

Recipe courtesy of Rachael Ray

Lemon Pepper Chicken Tenders

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories