Skillet Chicken, Chorizo & Rice Tell a Friend

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


  • 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.

    Brief Description

    Chicken with chorizo and rice, browned and then baked in skillet.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Mexican

    Prep Time: 15 min
    Cook Time: 30 min


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    Posted On:

    July 15, 2013

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