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Skillet Chicken, Chorizo & Rice
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Brief Description
Chicken with chorizo and rice, browned and then baked in skillet.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Mexican
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: catz
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Posted On: Jul 15, 2013
Number of Servings:
Ingredients:
- 1 tablespoons - vegetable oil
- 4 - bone-in chicken thighs about 6 oz. each
- 1/4 teaspoons - salt
- 1/8 teaspoons - black pepper
- 1 - large onion sliced
- 1/2 - fennel bulb sliced
- 4 ounces - chorizo chopped
- 3 cups - cooked white rice
- 1 cups - chicken broth
- 1 cans - pigeon peas (such as Goya) 15 oz., drained
Directions:
Heat oven to 400° F. Heat oil in a large cast-iron skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken, skin-side down, for 3 minutes; turn and cook for 2 minutes. Remove chicken to a plate.
Add onion, fennel and chorizo to skillet; cook for 5 minutes. Stir in rice, broth and pigeon peas. Arrange chicken thighs, skin-side up, on top of rice mixture. Roast at 400° F for 20 minutes or until chicken reaches 165° F.
To serve, garnish with chopped cilantro, if desired.
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