Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    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.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 12 min
    Cook Time: 20 min


    Rachel Ray

    Posted By:


    Posted On:

    August 24, 2013

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