Name: Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
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

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

Course: Dinner, Main DishCuisine: SpanishDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

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

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.