Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil, divided

  2. 1 tablespoon butter

  3. 1 large onion, chopped, divided

  4. Salt and black pepper

  5. 1 1/2 cups white rice

  6. 3 cups chicken stock, divided

  7. 4 (6-ounce) boneless, skinless chicken breasts

  8. 1/2 tablespoon smoked paprika,

  9. 1/2 a palm full

  10. 1 teaspoon dry thyme,

  11. 1/3 of a palm full

  12. 3/4 pound chorizo sausage , in packaged meats case near kielbasa , cut in

  13. 1/2 lengthwise then thinly sliced

  14. 2 large cloves garlic , chopped

  15. 1 small carrot, peeled and grated

  16. 2 roasted red peppers, chopped

  17. 1 (10-ounce) box frozen peas

  18. 1/4 cup chopped flat-leaf parsley , a generous handful

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. To serve, arrange the chicken breasts on dinner plates and top with lots of sauce . Fluff the rice with a fork and serve alongside.


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