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Recipe: Chicken Chorizo Rice

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Chorizo and Chicken Rice Skillet (30Minute) Home & Plate
Chorizo and Chicken Rice Skillet (30Minute) Home & Plate from www.homeandplate.com

Description

Chicken chorizo rice is a flavorful and satisfying one-pan meal that combines tender chicken, spicy chorizo, and fluffy rice. This delicious dish is perfect for a quick weeknight dinner or a weekend feast. It's easy to prepare and packed with protein, fiber, and nutrients.

Prep Time

The prep time for chicken chorizo rice is approximately 15 minutes.

Cook Time

The cook time for chicken chorizo rice is approximately 35 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 8 ounces chorizo sausage, sliced
  • 1 cup long-grain white rice
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 (14.5-ounce) can diced tomatoes
  • 2 cups chicken broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish

Equipment

  • Large skillet or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the chicken to the skillet and season with salt and pepper. Cook for 3-4 minutes, or until browned on all sides. Remove the chicken from the skillet and set aside.
  3. Add the chorizo to the skillet and cook for 2-3 minutes, or until browned. Remove the chorizo from the skillet and set aside.
  4. Add the onion, garlic, and bell peppers to the skillet and cook for 3-4 minutes, or until softened.
  5. Add the rice to the skillet and stir to coat in the oil and vegetables. Cook for 2-3 minutes, or until the rice is lightly toasted.
  6. Add the diced tomatoes, chicken broth, smoked paprika, cumin, and cayenne pepper to the skillet. Stir to combine.
  7. Return the chicken and chorizo to the skillet and stir to combine.
  8. Bring the mixture to a simmer and reduce the heat to low. Cover the skillet and cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
  9. Remove the skillet from the heat and let it sit for 5 minutes, covered.
  10. Fluff the rice with a fork and garnish with chopped fresh parsley.

Notes

  • This recipe can be adjusted to suit your taste preferences. If you prefer a milder flavor, reduce the amount of cayenne pepper.
  • You can use any type of rice for this recipe, but long-grain white rice works best.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Servings Per Recipe: 4
  • Calories: 536
  • Total Fat: 25g
  • Saturated Fat: 7g
  • Cholesterol: 109mg
  • Sodium: 1283mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 3g
  • Sugars: 6g
  • Protein: 38g

Recipe Tips

  • Make sure to use a large enough skillet or Dutch oven to accommodate all of the ingredients.
  • Don't skip the step of toasting the rice before adding the liquid. This helps to enhance the flavor and texture of the rice.
  • You can substitute chicken thighs or a combination of chicken and shrimp for the chicken breasts.
  • Serve with a side salad or steamed vegetables for a complete meal.

Bon Appétit!


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