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Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce ove
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Brief Description
By keeping a well stocked pantry, you can make this recipe picking up as little as just 3 items at the store: chicken, chorizo and romaine hearts. Every other ingredient in this menu is a good example of ingredients you can always keep on hand, replenishing them every 3 to 4 weeks.
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 12 min(s)
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Cook Time: 20 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: deanna
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Posted On: Aug 24, 2013
Number of Servings:
Ingredients:
- 3 tablespoons - extra-virgin olive oil divided
- 1 tablespoons - butter
- 1 - onion chopped, divided
- - Salt and black pepper
- 1 1/2 cups - white rice
- 3 cups - chicken stock divided
- 4 - boneless, skinless chicken breasts
- 1/2 tablespoons - smoked paprika
- 1 teaspoons - dry thyme
- 3/4 pounds - chorizo sausage in packaged meats case near kielbasa, cut in 1/2 lengthwise then thinly sliced
- 2 - cloves garlic chopped
- 1 - carrot peeled and grated
- 2 - roasted red peppers chopped
- 10 ounces - box frozen peas
- 1/4 cups - flat-leaf parsley chopped
Directions:
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.
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