Chicken and Chorizo Rice Skillet

Name: Chicken and Chorizo Rice Skillet
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 1 tablespoon olive oil; 0.75 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 4 ounce Spanish chorizo (casing removed and sliced); 1 yellow onion (medium, diced); 2 clove garlic (minced); 1 red bell pepper (large, diced); 1 cup white rice (uncooked, medium-grain); 1 teaspoon smoked paprika; 0.5 teaspoon ground cumin; 0.25 teaspoon saffron threads; 2 cup chicken broth; 0.5 cup frozen peas; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 6 ounce crusty bread (sliced); 2 tablespoon fresh parsley (chopped)

A quick and flavorful one-pan Spanish-inspired rice dish featuring tender chicken, smoky chorizo, and vibrant vegetables, perfect for a weeknight meal. Served with crusty bread for dipping.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 3
Cuisine: Spanish
Difficulty: Easy
Cost: $7.82/serving

Dietary

Egg-Free
Nut-Free
Dairy-Free
High-Protein
Low-Sugar

Ingredients

1 tablespoon olive oil
0.75 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
4 ounce Spanish chorizo (casing removed and sliced)
1 yellow onion (medium, diced)
2 clove garlic (minced)
1 red bell pepper (large, diced)
1 cup white rice (uncooked, medium-grain)
1 teaspoon smoked paprika
0.5 teaspoon ground cumin
0.25 teaspoon saffron threads
2 cup chicken broth
0.5 cup frozen peas
0.5 teaspoon salt
0.25 teaspoon black pepper
6 ounce crusty bread (sliced)
2 tablespoon fresh parsley (chopped)

Instructions

Heat the olive oil in a large skillet or shallow pot over medium-high heat. Add the chicken breast and Spanish chorizo; cook for 5 minutes, stirring occasionally, until lightly browned.
Add the yellow onion, garlic, and red bell pepper to the skillet. Cook for 3-4 minutes until the vegetables soften.
Stir in the white rice, smoked paprika, ground cumin, and saffron threads (if using). Cook for 1 minute, stirring to coat the rice in the spices.
Pour in the chicken broth, then add the salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
Stir in the frozen peas. Cover and let stand for 2 minutes to warm the peas through.
Fluff the rice gently with a fork. Garnish with fresh parsley. Serve immediately with slices of crusty bread.

Notes

For best results, use a wide, shallow skillet to maximize surface area for the rice to cook evenly. Do not lift the lid while the rice is simmering.

Nutrition (per serving)

Calories: 740
Protein: 46.4 g
Carbohydrates: 96.1 g
Fat: 15 g
Fiber: 6 g
Sodium: 1910 mg
Saturated Fat: 3.8 g
Sugar: 7.2 g
Cholesterol: 113 mg