Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice

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.
  • Level: Easy
  • Total: 32 min
  • Prep: 12 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

3 tablespoons extra-virgin olive oil, divided

1 tablespoon butter

1 large onion, chopped, divided

Salt and black pepper

1 1/2 cups white rice

3 cups chicken stock, divided

4 (6-ounce) boneless, skinless chicken breasts

1/2 tablespoon smoked paprika, 1/2 a palm full

1 teaspoon dry thyme, 1/3 of a palm full

3/4 pound chorizo sausage, in packaged meats case near kielbasa, cut in 1/2 lengthwise then thinly sliced

2 large cloves garlic, chopped

1 small carrot, peeled and grated

2 roasted red peppers, chopped

1 (10-ounce) box frozen peas

1/4 cup chopped flat-leaf parsley, a generous handful

Directions

  1. 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.
  2. 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.
  3. 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.
  4. To serve, arrange the chicken breasts on dinner plates and top with lots of sauce. Fluff the rice with a fork and serve alongside.

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