I had some chorizo that I needed to use up and came up with this to use up a few other ingredients in my refrigerator and pantry. We all went for seconds, it was really good and easy to make one pan meal.
Ingredients
1 onion, diced
1 red bell pepper, seeded and diced
2 links of chorizo sausage, diced (about 1/2 lb)
1 clove of garlic, minced
1/2 lb of boneless, skinless chicken breast, cut into 1/2 in chunks
Salt, garlic powder, onion powder and paprika
1 cup of rice
1/4 cup of white wine
2 1/4 cups of chicken stock
1 tomato, diced
1/2 cup of parsley, diced
1/2 a bag of frozen peas
2 tbsp of olive oil
Preheat the oven to 400. Heat the olive oil in a large, oven proof sauté pan over medium heat. Sauté the onion and bell pepper until just softened, about 5 minutes. Push the vegetables to the sides of the pan and add in the chorizos and stir occasionally until evenly browned, 5-8 minutes. Stir in the garlic and stir until fragrant, about 30 seconds. Meanwhile lay the cut chicken out on a cutting board and sprinkle salt, garlic powder, onion powder and paprika over the top to lightly coat. Toss the chicken to evenly distribute the spices. Add the chicken to the pan and sear on all sides turning to ensure that all sides are cooked. You do not need to cook the chicken through, it will finish cooking in the oven. Next add the rice and stir for 1 minute to coat. Turn the heat up to medium high and add the wine, allowing to reduce for 1 minute. Add 2 cups of the chicken stock and bring to a boil. Add the tomato, parsley and peas and stir. Place in the oven for 20 minutes until the liquid is completely absorbed and the rice is cooked. Remove from the oven and place back on medium heat. Add in the remaining chicken stock and cook for 3-5 minutes until the bottom of the rice is nicely browned.
1 onion, diced
1 red bell pepper, seeded and diced
2 links of chorizo sausage, diced (about 1/2 lb)
1 clove of garlic, minced
1/2 lb of boneless, skinless chicken breast, cut into 1/2 in chunks
Salt, garlic powder, onion powder and paprika
1 cup of rice
1/4 cup of white wine
2 1/4 cups of chicken stock
1 tomato, diced
1/2 cup of parsley, diced
1/2 a bag of frozen peas
2 tbsp of olive oil
Preheat the oven to 400. Heat the olive oil in a large, oven proof sauté pan over medium heat. Sauté the onion and bell pepper until just softened, about 5 minutes. Push the vegetables to the sides of the pan and add in the chorizos and stir occasionally until evenly browned, 5-8 minutes. Stir in the garlic and stir until fragrant, about 30 seconds. Meanwhile lay the cut chicken out on a cutting board and sprinkle salt, garlic powder, onion powder and paprika over the top to lightly coat. Toss the chicken to evenly distribute the spices. Add the chicken to the pan and sear on all sides turning to ensure that all sides are cooked. You do not need to cook the chicken through, it will finish cooking in the oven. Next add the rice and stir for 1 minute to coat. Turn the heat up to medium high and add the wine, allowing to reduce for 1 minute. Add 2 cups of the chicken stock and bring to a boil. Add the tomato, parsley and peas and stir. Place in the oven for 20 minutes until the liquid is completely absorbed and the rice is cooked. Remove from the oven and place back on medium heat. Add in the remaining chicken stock and cook for 3-5 minutes until the bottom of the rice is nicely browned.
Comments
Post a Comment
If you have tried a recipe and like it, let me know. I also take requests to develop recipes based on a favorite food.