Chicken with Roasted Red Pepper, Chorizo and Sweet

Name: Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter.
2
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.
3
Add 2 1/2 cups of chicken stock to the rice and bring up to a boil.
4
Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through.
5
While the rice is cooking, start the chicken.
6
Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil.
7
Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet.
8
Cook breasts 5 to 6 minutes on each side or, until cooked through.
9
Remove the chicken from the skillet to a plate and loosely cover with aluminum foil.
10
Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently.
11
Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper.
12
Cook until the onions are slightly tender, about 2 to 3 minutes.
13
Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan.
14
Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through.
15
Taste and adjust seasonings with a little salt and pepper.
16
To serve, arrange the chicken breasts on dinner plates and top with lots of sauce.
17
Fluff the rice with a fork and serve alongside.

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, divided, 1 tablespoon butter, 1 large onion, chopped, divided, Salt and black pepper, and more.

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

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions