Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
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Prep Time:
12 min
Cook Time:
20 min
Level:
Easy
Serves:
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
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.
