Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil, divided

  2. 1 tablespoon butter

  3. 1 large onion , chopped, divided Salt and black pepper

  4. 1 1/2 cups white rice

  5. 3 cups chicken stock , divided

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

  7. 1/2 tablespoon smoked paprika ,

  8. 1/2 a palm full

  9. 1 teaspoon dry thyme,

  10. 1/3 of a palm full

  11. 3/4 pound chorizo sausage , in packaged meats case near kielbasa , cut in

  12. 1/2 lengthwise then thinly sliced 2 large cloves garlic, chopped

  13. 1 small carrot , peeled and grated

  14. 2 roasted red peppers, chopped

  15. 1 (10-ounce) box frozen peas

  16. 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. 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.


Send feedback