Chicken and Chorizo Rice Recipe

Name: Chicken and Chorizo Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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

1
Heat the olive oil in a large heavy skillet or pot over high heat.
2
Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes.
3
Season the chicken with 1/4 teaspoon each salt and pepper.
4
Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes.
5
Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers.
6
Add the broth and bring to a boil.
7
Cook, stirring occasionally, about 8 minutes.
8
Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes.
9
Let rest, covered, 5 minutes.
10
Fluff the rice with a fork, stirring to combine all the ingredients.
11
Serve with lemon wedges.
12
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
13
Photograph by Johnny Miller

1050

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Chicken and Chorizo Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Chorizo Rice

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